Yield: 1 quart (½ cup per serving) Prep time: 2 minutes, plus 8 hours to soak nuts image

1½ cups raw almonds, soaked in water overnight

4 cups reverse-osmosis or filtered water

  1. Drain the soaked nuts, then place them in a high-powdered blender or food processor with the 4 cups of reverse-osmosis or filtered water. Puree until the milk has a smooth, somewhat thick texture, about the consistency of a smoothie.
  2. Strain in a colander lined with cheesecloth or in a fine-mesh strainer to remove the almond pulp. Discard the pulp. Store the milk in an airtight container in the refrigerator for up to 1 week.

Variation: Vanilla Almond Milk.

Add the seeds scraped from 1 vanilla bean (about 6 inches long) or 1 teaspoon vanilla extract to the blender in Step 1 when you add the 4 cups of reverse-osmosis or filtered water.

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