Ingredients:
(makes 500ml)

175g raw almonds, with skin on
500ml freshly filtered water, and more for soaking
Sea salt (optional)
Sweetness, such as date syrup, raw honey, rapadura sugar (optional)
Flavours, such as vanilla extract or paste (optional)

Equipment:
Muslin
Cheesecloth or a nut bag

Instructions:

1) Soak the almonds so that they are immersed in warmish water overnight or for up to 2 days.

2) Drain, rinse and then slip off the skins by squeezing each nut between thumb and forefinger.

3) Throw the almonds into your blender along with the water. Pulse and whizz at the highest speed for a least 2-3 minutes, so that you create a smooth, thick, whitish paste.

4) Pour the paste through a sieve lined with muslin, cheesecloth or a nut bag and press the solids with a spoon, gather up the cloth or bag and squeeze the nut meal inside as hard as you can to extract the liquid.

5) Taste your Almond Milk and dilute, salt, sweeten or flavour as you wish. Refrigerate in a glass jar or bottle and use within 2-3 days.