Wonderful creamy almond milk with a touch of vanilla and sweetness!
Soak 1 cup of raw almonds in water for 10 hours or overnight. Rinse.
Add rinsed, soaked almonds to high speed blender along with remaining 3 ingredients. Process until thick and creamy.
Cover a medium size bowl with cheese cloth or a mesh bag and pour in processed almonds. Gently squeeze the almond milk through the mesh bag, separating the almond pulp from the liquid. Makes 3 cups.
Pour the almond milk into a large mason jar with lid and store in the fridge for up to 5 days.
To serve – shake well ! It is normal for some separation to occur in storage.