Prep 4 min | total 12 hours | Serves 2
1 CUP ORGANIC RAW UNPASTEURIZED ALMONDS
3 CUPS FILTERED WATER (+ WATER FOR SOAKING)
2 tsp ‘HIMALAYAN’ SALT
To make almond milk, soak almonds in salted water overnight (at least 12 hours). Once the almonds are soft, rinse the almonds well and remove the skin. (Please don’t keep this water it contains phytic acid.)
Put peeled almonds into blender with the water and blend for 1min. Using a fine mesh strainer, pour the almond milk through the strainer into a blender if using immediately or into a glass milk bottle if using later. (It will keep for 3 days.)
Another way of straining it is using a French press, pressing for 30 seconds.
Please note that all ingredients are Non-GMO and ORGANIC.