A super simple recipe for almond milk.
INGREDIENTS:
1 cup almonds
3 cups water
Soak the almonds for about 8 hours or overnight. Once they've softened, rinse them well and discard the soaking water.
Place the almonds and 3 cups of water in a blender and blend at the highest speed for about 2 minutes.
Strain the milk through a cheesecloth (or a nut milk bag) and store it in the fridge.
Since it contains no preservatives, the milk will keep for a maximum of 5 days in the fridge, so I recommend making smaller batches.
The leftover almond pulp — the "flour" — can be used for making cookies or protein balls.