Homemade Almond Milk (Unsweetened)
Place the raw almonds in a bowl and cover fully with water and soak them overnight. Almonds will absorb some water as they soak.
Add the almonds to a good blender (you need a high-powered device!) , add 4 -5 cups of cold water. Blend for 2 minutes until it’s creamy and smooth. The amount of water depends if you want a thicker or thinner milk.
Use a cotton cloth for straining the almonds into a bowl. Then pour the almond milk into a container.
Store in the fridge for 2-3 days.
You can use the leftover almond pulp and bake it in the oven for 2-3 hours until it dries. Then it can be used for topping on cereals and yoghurt or for baking.