- 2 cups raw almonds
- 6 cups water
- Soak the almonds in water overnight. Pour them into a strainer and rinse them off.
- Put the almonds and 6 cups water in a sturdy blender and blend on the highest setting for 2 minutes.
- Line a bowl with cheesecloth, making sure the cheesecloth drapes over the edges. Pour the almond puree through the cheesecloth, gathering up the ends of the cheesecloth to make a little bag. Squeeze all the liquid out of the puree into the bowl.
- Transfer the almond milk to a pitcher and refrigerate until ready to use.
You can flavor your almond milk with a little cinnamon or vanilla if you like – add about 1/2 teaspoon to the blender before you puree.