While I enjoy the convenience of store-bought almond milk, it's also exciting to make almond milk at home! Almond milk is a great non dairy substitute wherever you would use cow's milk.
In a high-speed blender, combine the soaked almonds, water, salt, and any additional add-ins (optional) until creamy and smooth. Allow it to run for at least 1-2 minutes to get the maximum flavor from your almonds.
Strain through a nut milk bag, cheese cloth or, my personal preference, a thin dish towel. Simply place a clean dish towel over a mixing bowl, pour in the almond milk, collect the corners gently, and raise up.
Squeeze until all of the liquid has been removed. Save the pulp for adding to baked items or discard it.
Refrigerate the milk in a container or covered bottle. Will keep for up to 4-5 days in the refrigerator, but is best when fresh. Shake vigorously before drinking, since it has a tendency to separate.
Notes
Nutrition information includes flavor and sweetener.