Almond Milk
  • 1 cup Almonds
  • 2 cups Water
  • Pinch Sea Salt (optional)
  1. Soak almonds in enough water to cover by a few inches for at least 8 hours.
  2. Drain and rinse the almonds before blending in a blender with 2 cups water until completely broken down.
  3. Squeeze liquid through cheesecloth or a nut milk bag (available online). The liquid that exudes is your almond milk, discard the leftover pulp. Almond milk keeps well in the fridge for 4-5 days.
Makes about 2 cups
Recipe by Marci Cornett at