A little video demonstrating how a make my self Almond milk.

Soak the almonds for 8-12 hours to eliminate the enzyme ehhibitors.

Drain and rinse the nuts.

Put—

1 1/4 cups soaked almonds
3 cups of water
dash of sea salt

in a blender and blend away.  (you can add a sweetener, vanilla, etc to flavor the milk, too.)

Then pour through a nut milking bag or cheesecloth into a bowl and then transfer to containers to be stored.

Save the almond flour to be used in recipes!

Easy, peasy!

Also can use hazelnuts and brazil nuts and you do not have to soak these nuts as they do not contain enzyme enhibitors.  OR…. use hemp seeds and you don’t even have to strain it, just add water and blend.

—Check out this cracker recipe using your leftover nut flour!