Almond Milk
Homemade almond milk needs only almonds, water and a blender, and it makes a plain nondairy milk you can season to your own taste. Soaking the nuts overnight softens them so they grind smoothly into the water. A pinch of salt or a few dates are the only extras. The pulp left in the strainer is almond meal, which works well in smoothies and baking.
Instructions
Put the almonds in a bowl with the water and leave them to soak overnight. By morning they should have swollen and turned soft and supple.
Tip the almonds and their soaking water into a blender and grind until the mixture looks uniformly milky. If you want it sweetened or seasoned, add a pinch of salt and a few dates before blending.
Pour the blended mixture through a fine filter set over a clean bowl or jug. Folded cheesecloth or a nut milk bag both work well, and the liquid that comes through is the almond milk.
Drink the milk right away, or chill it first. Keep the leftover almond meal from the strainer to use in smoothies or in recipes that call for almonds or almond flour.
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