Place the almonds in a large bowl and cover with filtered water. It should cover the almonds by about an inch. Let soak, room temperature, overnight or up to two days. If soaking for two days change the water out half way through with fresh water.
Drain the soaked almonds in a fine mesh strainer and run under fresh cold water.
In a blender, place 1/2 of the soaked almonds with 4 cups of fresh filtered water. Blend on low and then gradually raise the speed to high. Blend on high for 3-5 minutes or until the almonds are smooth and completely broken down.
Line a fine mesh strainer with cheesecloth and place over a large bowl. Pour the blended almond milk through the strainer gently pushing the milk through using a flat spatula. You’ll have to lift the cheesecloth up and twist to squeeze out all of the milk.
Continue this process with the remaining almonds and water. Sprinkle the salt into the strained almond milk, stir.
At this point, the almond milk is ready to drink, add to your favorite smoothie or flavor as you wish. The almond milk will last for up to 1 week refrigerated.
Recipe Courtesy of Megan Mitchell