• 1 cup raw almonds
  • 3 cups filtered water, plus more for soaking
  1. Place the almonds in a Mason jar, or another container with a tight-fitting lid. Cover with about two inches of filtered water and close tightly. Refrigerate overnight.
  2. The next day, drain the almonds through a colander and rinse them quickly. Place the almonds in a blender with 3 cups of filtered water.
  3. Blend on low for about 30 seconds, then turn the mixer on high and continue to blend until the mixture is frothy and white.
  4. Place half of the almond puree in a cheesecloth over a bowl. Carefully squeeze all the liquid out into the bowl, then repeat with the remaining almonds.
  5. Pour the almond milk into a Mason jar. Store in the refrigerator for up to five days.