Homemade almond milk beats anything you can buy at the store. Rich, creamy and far more filling, you'll love this in just about anything you use almond milk for.
Soak the almonds overnight. I started in the evening, and then changed the water before I went to bed. But that's not necessary.
Pour off the soaking water in the morning and put the almonds with the 2 cups of water and any other optional ingredients into your high powered blender.
Blend for about 1 minute, or until the almonds are well liquified.
Strain the milk into a bowl through a nut bag and wring the bag out by twisting to remove all the milk.
Store the almond milk in the fridge for up to 3 days.
Note that this will not keep longer than a few days like the store bought stuff. No preservatives!
TO TOAST ALMOND MEAL:
Simply spread out over a parchment lined cookie sheet and bake at 325 for about 15-20 minutes or until it has a nice, golden glow. Great for adding to your morning cereal or muesli!
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data does not include sweetener.