Soak the almonds overnight. This is very important for many reasons. One of them is to prep the almonds to make the milk, but also to remove the phytic acid on them.

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Rinse the almonds a few times if you can, but soak for about 8 hours. Make sure the almonds are

completely submerged in the water (water goes about an inch above the almonds because as they soak the water, they will expand).

3) Rinse and spread them on a piece of cloth or kitchen towel to sprout for a day or two. You can totally skip this part if you are pressed for time. Your milk won’t taste better or worse, it’ll just be healthier if you let the almonds sprout.

4) Put the almonds in the blender with the correct amount of water according to how many cups of almonds you are using (see above). For example, in the pictures, I used 1.5 cups of almonds and added 6 cups of water (it’s 2 cups of water per half cup of almonds). It made 3 mason jars’ worth of almond milk or 6 cups’ worth.

5) Blend, blend, blend until you can see that the almonds are pretty fine grains. Taste a little bit of it to see if it’s got enough flavor for you. If it doesn’t, then add either raw honey or dates and blend some more. This is strictly up to you and your taste buds. I don’t add anything to it.

6) Pour the almond milk into a container using a colander with a rag or cheesecloth folded a few times to make sure you don’t get any bits of almond in there (unless you like it with texture). Let the milk drain through (be patient, you might need to let it sit there for 10-20 minutes). Squeeze the excess milk out of the cheesecloth or rag. KEEP THE ALMOND MEAL!!!

7) Pour the milk into your container(and voilá! You’re done! The milk needs to be shaken every time before use. It needs to be refrigerated and it will last about a week (give or tak