INGREDIENTS:
• 1 cup of almonds
• 4 cups of water
• 1 tsp of sea salt

FINISHING FLAVORS:
• 1 tsp vanilla

TOOLS:
• 1 medium-large size bowl for soaking almonds in with water
• Long-reach spatula for scraping out bottom of blender
• Blender
• Muslin or mesh Nut Bag for straining off fine almond pieces

INSTRUCTIONS:

1. Soak 3 cups of almonds (Recommend starting to soak in the morning around 8 am and then later that evening (11 pm) begin to process the soaked almonds, popping off the skins off the almonds (they’re slippery suckers).
2. Next, blend as instructed with 1 cup of almonds to 4 cups of water.
3. I used this nut bag to strain the mixture into a pitcher and squeezed well.

NOTE:
• I also kept the remaining almond dust/bits and spread them out onto a parchment lined cookie sheet. I plan to dry it out and use for baking as almond flour.  
• You can substitute any nut you have on hand and follow the similar process (i.e.: cashews) to make a nut milk.
• Give your almond milk a quick shake before serving if you see that it has settled a bit. 
• Don’t have time to make a quick batch of healthy homemade nut milk / almond milk? Here are some almond milk options that are healthier to choose from at the grocery store (United States):

• Blue Diamond Unsweetened Original Almond Milk
• Califia Farms Unsweetened Almond Milk
• Unsweetened Almond Milk (any brand)

 

This recipe is Gluten-free*, Corn-free, Lactose-free, and Refined Sugar-Free.
Credit: PCOSbites.com