Yield: 1 quart
3 cups Water
1 cup Almonds, soaked 4+ hours
Blend water and almonds together in a high-speed blender for one minute. Strain through a nut milk bag. Place almond milk in a glass container such as a mason jar and reserve the leftover pulp for other uses.
You can substitute dairy milk for almond milk in equal amounts. Almond milk is great used in smoothies, served with granola or any cereal, good for dipping cookies, use it to make a creamy delicious chai tea or a refreshing iced coffee.
Store in refrigerator for 3 days.