1 cups raw almonds, soaked overnight
4 cups cold filtered water, plus more for soaking
1 tsp vanilla extract
1 tbsp maple syrup, honey or 1-2 soaked dates
pinch of sea salt


1.After the almonds have soaked overnight, drain and rinse them. Then, place the almonds in your high-powered blender along with four cups of fresh, cold water and any optional add-ins.
2.Blend on high for 2 minutes, or until creamy.
3.Strain the almond milk through a nut-milk bag or a few layers of cheesecloth into a bowl or large measuring cup.
4.Pour the almond milk into an airtight storage container and place in the fridge for up to 3 days.

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