1 cup almonds raw, unsalted 6 cups filtered water salt For sweet almond milk: ¼ cup whole dates pitted (or ¼ cup maple syrup or honey) 1 teaspoon vanilla extract
– Soak the almonds in 2 cups filtered water in the refrigerator for 6-8 hours overnight. Drain and rinse under cold water.
– In a blender, combine the almonds, the remaining 4 cups of filtered water and salt. Blend on high until well blended.
– Using a nut bag or flour sack, place the bag over a large bowl. Pour the blended cashew mix into the bag. Give the bag a good squeeze to push the nut milk into the bowl. Save the remaining almond “meat” to add to muffins and baked goods.