Soak the almonds – Add raw almonds to a bowl, cover with water, and soak for 6-8 hours (or overnight). This softens the nuts for better blending and a silkier texture.

Blend the ingredients – Drain the soaked almonds and add them to a blender with 4 cups of filtered water and a pinch of sea salt. Blend on high for 1 minute until smooth and creamy.

Strain the milk – Pour the mixture through a cheesecloth or nut milk bag into a bowl. Squeeze firmly to extract all the liquid.

Strain again for extra smoothness – For ultra-silky milk, repeat the straining process 2-3 times. Using a nut milk bag makes this step quicker.

Store & enjoy! – Pour the almond milk into a glass jar using a funnel. Store in the fridge for up to 5 days. Shake well before use.