Cover 1 cup almonds in a dish until water is 1-2 inches above almonds. Let sit for 8-12 hours.
After soaking, drain and thouroughly rinse almnods. Place in blender or food processor and add 4 cups of water. Blend at highest speed for 1 full minute. The milk should be frothy at the top. Taste and if desired you can add flavor (honey, dates ,vanilla) and blend again.
Place 3-4 layers of cheese cloth over a large glass jar and slowly pour the almond milk through the cheese cloth. It will take a while to drain. You can use a spoon to help push through the milk. Work in batches until all the milk is through (but save the almond bits to the side). And you have your Almond milk! Store in refridgerator for 3-4 days.
- With the almond bits left, spread on parchment lined baking sheet and place in the oven at the lowest setting possible and heat 1-2 hours until dry (I cracked my oven a little bet to let the moisture get out). Once dry you have almond meal!
Recipe by One Green Fork at https://www.onegreenfork.com/almond-milk/