Instructions

• Place 1 cup raw almonds in a large bowl and cover with enough water to fully submerge them. Soak at least 4 hours, up to 2 days (overnight is ideal).
• Drain and rinse the soaked almonds under cool running water. Discard the soaking liquid.
• Put the drained almonds into a blender. Add 4 cups filtered water, 2 tablespoons agave nectar or honey, and 1/2 teaspoon vanilla extract.
• Blend on high until the mixture is uniformly smooth and milky and the almonds are broken into very small pieces (about 1–2 minutes or longer as needed).
• Set a fine-mesh strainer over a large bowl and line the strainer with cheesecloth.
• Pour the blended mixture through the cheesecloth-lined strainer in batches if needed. Let the liquid drain, then gather the cheesecloth and gently squeeze or twist to extract as much milk as possible. Use a spoon to help press the pulp if it’s slow to drain.
• Transfer the strained almond milk to a sealed container and refrigerate until ready to drink. Put the remaining almond pulp into a separate container for another use or discard.