- 2 cups + 4 cups water, separated (filtered or distilled water is best, but tap water is fine too!)
- 1 cup raw, organic almonds*
- Soak the almonds in 2 cups distilled water overnight.
- Strain the almonds and discard the soaking water. (I discard it because the water gets discolored from the almond skin, and I want my almond milk to be as white as can be.)
- In your high speed blender, combine the soaked almonds and 4 cups distilled water. Blend on high for 60-90 seconds.
- Put the nut milk bag over a medium size bowl. Pour the almond milk in to the nut milk bag. Squeeze to drain out all the liquid. (Save the almond pulp to make crackers or porridge!)
- Pour the strained almond milk in to the quart glass. Will keep in the fridge for 10-14 days.
*For best quality almonds, source steam pasteurized almonds. Costco, Trader Joes, Whole Foods and Sprouts only sell steam pasteurized almonds, and all those are safe to use.
**Add 3-4 pitted dates to make this sweetened (will no longer be Whole30 if you add in dates), and/or the vanilla beans scraped from 1 vanilla bean to make it vanilla flavored.