By Kate Payne
Yields approximately 2 cups, strained
Almond Milk Directions
Dissolve the sea salt in 1 cup of room-temperature, filtered water and soak the almonds in a jar covered with cheesecloth or a coffee filter for 8 hours or up to 48 hours.
Strain the almonds and replace with the same volume of plain filtered water if it becomes foamy and bubbly. (This is only necessary for a 2-day soaking.)
When ready to make the milk, drain the almonds from the soaking water, rinse and combine them with 2 cups of filtered water in a blender or food processor (processing in batches is recommended).
Blend until milk forms, then strain the meal from the milk. Use or consume the milk within 3 days.
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