Soak the almonds overnight in filtered water. Be sure to cover
completely because they expand as they absorb water.

In the morning, drain the almonds completely and rinse well several
times. Put the almonds in a blender with 3 cups filtered water. Blend
on high speed until the almonds are fully incorporated into the liquid.

Place the straining bag, open, in a medium bowl and pour the
mixture into the bag. Twist the top of the bag closed and lift it up to
let the milk strain into the bowl. Squeeze the bag with your other
hand until you can’t work any more liquid out of the pulp. You can
reserve the pulp for another use such as making cookies or
crackers. Any unused milk will keep, refrigerated, for 2 to 3 days.

Tip: If you like your nut milk thicker and richer, more like
cream, just add less water. For thinner almond milk, add
more water.

VARIATIONS:
For a sweet version, add a few dates (or date paste) and
alcohol-free vanilla extract or almond extract.
For an even cheaper, easier version simply add 1–2 teaspoons
of raw almond butter to each 1 cup of water and blend until smooth.