Lactose intolerant or just don't care for cow's milk? If you like almonds, you are in luck! ☘️ With very few ingredients, you can make your very own pure almond milk. 🥛

There is good news and bad news.

The goodnews is you DO NOT have to worry about consuming preservatives or additives such like carrageenan, guar gum, and the mysterious "natural flavors" as seen in many commercial brands.

The bad news is that because there are no preservatives, you must drink your almond milk in ≤3 days or it will spoil.

On the flip side, you may use all the almond milk way before then because it is just that good!

Ingredients:
Raw almonds (soaked overnight in refrigerator)
Clean drinking water
Himalayan sea salt or mineral salt (optional)

Materials:
Glass dish with lid
Dry measuring cup
Liquid measuring cup
High-power blender (Vitamix works great, but Magic Bullet works also)
Cheese cloth (or nut milk bag)
Glass pitcher

Directions:

Soak 1 cup of raw almonds in clean water in a covered glass dish overnight or for up to 2 days. The longer the soak, the creamier the almond milk. The water level should be above the almonds inside the dish.

Drain the soaking water and rinse the almonds with cold, clean water. Pour almonds into high-power blender along with 2 cups of clean drinking water. Do not use the water the almonds were soaked in for blending. Blend almonds and water until almonds are thoroughly broken down and the water is white and opaque.

If using a Vitamix, blend on high for 1-2 minutes or until the almonds appear to be thoroughly blended. Cover a glass pitcher with a thin cheesecloth and pour the almond water mixture onto the cheesecloth.

You may need to hold the cheesecloth while pouring so that it does not fall into the bottom of the pitcher. The almond milk will come through the cheesecloth, while the almond pulp will remain on top of the cheesecloth.