Homemade almond milk is ABSOLUTELY DELICIOUS and surprisingly simple. It’s way tastier than any boxed variety I’ve had to date. I found my inspiration on this terrific (dairy-free) site… but changed it up a bit for a creation of my own. Why? For one, I rarely use that much salt in anything.  I’m also not a huge fan of sweetness, so I opted out on the Vanilla extract and used Amber Agave Nectar instead of Maple Syrup.

Since I’m not big on recipes, here’s a how-to rundown on making the tastiest almond milk ever:

Start with a cup or so raw almonds, soak overnight. Strain the almonds and rinse with cool water. (FYI: my soaked almonds measured almost 2 cups)

Add to blender: 2 cups of soaked almonds, a squirt of agave nectar (about one tbsp), a pinch of sea salt and 3.5 cups of water. If you prefer a sweeter milk add a tsp of Vanilla or an additional tbsp of  agave.

Bleeeeeeeeeeeeeeeeend.

Keep blending (more than the picture above) for about a minute or so until the almond reduces to a fine pulp. Pour the mixture through a sieve to separate the milk from the pulp. Save the almond pulp for another cooking project.

I poured the freshly made milk over my granola this morning and put the rest away.

Store the milk in a glass jar in the refrigerator for up to a few days… and enjoy!!  Note: separation is natural, just shake it up before use.