Instructions

Prepare the almonds:

1. Soak the almonds overnight in a medium-size bowl with enough purified/filtered water to cover about 3 inches above the almonds (they will absorb some water) and add a generous pinch of Himalayan pink salt.
2. In the morning, rinse the almonds in purified/filtered water and drain.

Prepare the milk:

1. Add 4 cups of filtered/purified water and 1 cup soaked almonds to a Vitamix and blend for 1-2 minutes, or until completely blended.
2. Put the nut milk bag over a medium sized bowl (or large glass mason jar) and pour the milk through the nut milk bag.
3. Remove the nut milk bag (which will be full of milk pulp) from the bowl (or jar) and with clean hands, wring the remaining milk from the nut milk bag into the bowl (or jar).
4. If you were using a bowl, transfer the milk to an air-tight BPA-free container.  If you were using a glass mason jar, cover it with the jar lid.
5. Store in the refrigerator up to 2 days.
6. Stir before using because the contents will separate.
7. Use in any recipe that calls for unsweetened almond or unsweetened non-dairy milk.
8. Enjoy!