Soak almonds (overnight or up to two days for a creamier consistency). Cover almonds with water and let stand in a covered bowl. I changed out my water every 12 hours.
Drain and rinse almonds well.
Place almonds and 2 cups of water in a Vitamix (or blender). If using a Vitamix, increase speed to variable 10 and then switch to high. Blend for one minute. If using a regular blender, you may need to increase blending time.
Strain into a bowl through an opened nut bag. A nut bag works best but a fine mesh strainer or multiple layers of cheesecloth can work.
Squeeze and press out as much milk as possible. Mine yielded 2 cups of milk.
Reserve the almond meal to bake with right away or dehydrate until dry on a low temperature in the oven to make almond meal for a future use.
Place almond milk in the refrigerator.
Notes
Almond milk only lasts in the refrigerator for two days. Luckily, the process is simple so making small batches more frequently may work best.
To change the consistency add more water for a lighter style or decrease the amount of water for a thicker milk.
Natural sweetener options to add to your blender: dates, honey, or maple syrup. Vanilla extract or cocoa powder can also add a twist.
I used my leftover almond meal in lieu of the ground oats to make a batch of my Banana Oat Teething Biscuits.
Nut milk is not a substitute for breast milk or formula.
Please talk to your pediatrician before giving your children foods/beverages that contain nuts.
Nut milk should be avoided by those with nut allergies.