Drain almonds. Add all ingredients to a sturdy blender. Blend on high speed for 1-2 full minutes. You will see the milk begin to change colors as the almonds become mixed in
Pour the almond milk into a nut bag over a large bowl.
Squeeze out all the milk into the bowl until there is only pulp left in the bag.
Store in refrigerator for 3-5 days. There are no preservatives, so don't store longer.
Leftover Pulp: Almond pulp leftover can be used in overnight oats, smoothies or energy bars. Don't throw it away when it can be used for other recipes. Storage: The milk will only last three days in the fridge, so this is not the time to “meal prep” for the week and go crazy! Only make what you can drink or use in a few days so you don’t waste.Soaking Time: Soak a cup of raw almonds in water overnight. There isn’t anything special here. Use a small bowl and cover the almonds with water. Let them sit overnight to soften them up.Agave Substitution: Use honey if you don't have agave. I wouldn't recommend going out and buying agave if you already have the honey at home. Almonds: Make sure you are buying RAW almonds and not lightly salted. It will clearly say RAW on the outside. You will find them right in the nut section of your grocery store. Nut Filter Bag: If you plan to do a lot of nut milks, I suggest you buy this. If you aren't sure and want to try this out first, use a cheesecloth, which most of us have or is very easy to pick up at your local grocery store.