You'll need:
- 1.5 cups or 220 grams of raw almonds (unsalted, uncooked)
- 3 cups of spring water, plus water for soaking
- 1 vanilla bean; scoop out the seeds; alternatively, use 1/2 teaspoon vanilla essence or extract
- Soak the almonds in water overnight. Do this for at least 8 hours, up to about 12 hours.
- Blend the almonds in 4 cups of fresh spring or filtered water. Add the vanilla extract and continue blending until well mixed.
- Sweeten to taste if desired.
- Strain. This is very important or you will be drinking almond pulp as well as the milk. Using something like a very fine strainer or sieve, or several layers of cheesecloth (muslin), pour the almond milk through the filter into a large bowl underneath. The filter will retain the almond pulp and the liquid will go through.
- Store. Almond milk can be kept in the refrigerator for 4-7 days, covered.
