Making your own almond milk is easy. Keep in mind that there are no preservatives, so it doesn’t last much longer than 3-4 days in your refrigerator. My go-to recipe is from Against All Grain. A Vitamix, or other high-speed blender, comes in handy here.
Soak the almonds overnight in water and 1/8 tsp salt.
Rinse and combine with 4 cups fresh filtered water, 1/8 tsp salt, and pitted date. Blend on high (a Vitamix is the tool of choice). Strain through cheese cloth or a fine-mesh sieve into a large pitcher or mason jar. Store in the refrigerator for 3-4 days.
Wondering what to do with that leftover almond pulp? You can make crackers, or Almond Pulp Double Chocolate Cookies.