- 3 dl almonds
- 1 l water
- 1 pinch salt
- Ad almonds to cold water and leave overnight. The next day, the almonds have absorbed much of the water, the nutrients have been released and the nuts has become softer for the blender to crush.
- Pour off the water and add the almonds in a blender with fresh, cold water, a pinch of salt and possibly other sweetener if you want to taste the almond milk. Mix until the almonds are crushed.
- Find a bowl, a strainer and a cotton towel. Place the towel over the strainer and the strainer over the bowl. Then pour over the almond milk. Use the towel to wring out as much liquid from the almond pieces as you can.
- Store the almond milk in a bottle in the refrigerator. It lasts about 2-3 days, and must be shaken before use.
- Note! Do not throw away the crushed almonds. They can be frozen and used later in cookies and other baking.