I got this from my favourite Cooking book, “Dr Libby’s Real Food Chef”.
1 cup raw almonds, unsalted, soaked in water for 12 hours
3 cups filtered water
1/4 tsp vanilla extract
Pinch of sea salt/himalayan salt
1. Combine the soaked almonds with the salt and vanilla in the bowl of a food processor or blender. Process it until coarsely chopped.
2. Pour in the water with the motor running until the ingredients are very well ground.
3. Strain the mixture through a piece of hessian (cheesecloth) cloth and collect it in a bowl or jar. Milk is strained to get the right consistency. Add back the almond meal if you dont mind a more course texture.
4, Use the almond milk as you would any other milk, keeping it refrigerated until ready to use.