1 cup raw almonds
3 cup water
1. Soak the at room temperature over night or up to 24 hours. Drain the nuts.
2. Place the soaked nuts and 3 cup fresh water in a blender and blend for 1-2 minutes. Using a nut milk, strain the milk from the nuts, by squeezing the pulp through the nut-milk bag (or cheesecloth).
Keep milk in a closed jar in the refrigerator for up to 6-7 days. Shake well before using.
adapted from "The Paleo approach Cookbook" by Sarah Ballantyne