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Recipe Instructions:

Ingredients
1 cup (170g) raw almonds (+ water to cover)
4 cups (1L) water

Method
1
Cover almonds with water to soak. Cover the bowl with cling film and refrigerate at least overnight (but preferably a day or even two). Drain and rinse the almonds.
2
Add the almonds to a blender along with the 4 cups of water. Use the chop setting first and then the whisk or milkshake setting to finish off. Blend really well.
3
Put a fine mesh sieve or piece of muslin over a large bowl and pour over the nut milk, squeeze or press with the back of a spoon until as much of the milk as possible is strained through.
4
Transfer the milk to a clean glass jar and store in the fridge for up to three days.