Homemade Almond Milk

• 1 cup Raw Almonds That Have Been Soaked In Cold Water For 8-48 Hours And Drained
• 4 cups Cold, Filtered Water
• 1 teaspoon Vanilla Bean Paste Or Pure Vanilla Extract
• 1 teaspoon Agave Nectar Or Honey (or More To Taste)
• 1 pinch Salt

1. In a blender, place drained soaked almonds and the cold water; blitz for 60-90 seconds.
2. Strain mixture in a seive lined with several layers of cheesecloth, squeezing every bit of liquid you can out of the cheesecloth.
3. To the liquid, stir in the vanilla bean paste, agave nectar, and a tiny pinch of salt.
4. Use right away or refrigerate for up to 5 days.
5. Note: You can add the strained almond bits to baked goods, or toast them to sprinkle on cereal, yogurt, and ice cream.

water, water, vanilla bean paste, honey, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/dairy-free/homemade-almond-milk-3/ (may not work)