A simple two or three ingredient almond milk for smoothies, baking, or cereals!
Soak the almonds in a bowl for about 6 hours. You need enough water to cover the almonds (I used about 2 cups). **QUICKER OPTION: Boil the almonds for 15 minutes, drain, and remove skins (then follow steps below).
After the 6 hours is up, drain and rinse the almonds.
Toss the almonds in a blender and pour in 4-5 cups (the less you use the thicker it'll be). OPTION to add in vanilla.
Pour the almond milk (in batches) through a nut milk back and squeeze all of the liquid into a mason jar or storage glass. I got my nut bilk bags on Amazon (linked below).
Once complete, refrigerate for 5 days.
*You may save the almond milk pulp for cookies, oatmeal, or crackers!