Almond Milk: Creamy Homemade with No Nut Bag

Instructions:

1. Place 1 cup (145g) raw unpasteurized almonds in a bowl and cover with plenty of water. Let them sit for at least 8 hours at room temperature. You'll see the almonds plump up and the skins start to loosen.
2. Discard the soaking water and rinse the almonds under cold water until the water runs clear. This removes the phytic acid and any bitterness from the skins.
3. Combine the soaked almonds, 4 cups (950ml) filtered water, and 1/8 tsp fine sea salt in your blender.
4. Blend for 60 seconds until the liquid is white and frothy. You shouldn't see any large chunks of nuts spinning around.
5. Place a nut milk bag or cheesecloth over a large bowl or pitcher.
6. Slowly pour the blender contents into the bag. Wait for the initial gravity strain before you start squeezing.
7. Gather the top of the bag and use your hands to squeeze the liquid out. Work from the top down until the pulp inside feels dry and crumbly.
8. Pour the finished Almond Milk into a glass jar or bottle. Glass is best for maintaining a clean, fresh taste.
9. Place the bottle in the fridge for at least 1 hour before serving. Homemade milk will naturally separate, so just give it a shake before pouring.