Unless you’ve got a nut allergy, almond milk is one of the best dairy alternatives out there. It’s incredibly easy-to-make and has a similar consistency to that of milk. You can also flavor it however you like, should you choose to do so.
When you’re ready to make your almond milk, discard soaking water and rinse almonds very well.
Place them in your blender (I have a Vitamix). Add 2 cups of water and begin to puree on the highest speed possible for a minute or 2 until you see that everything has been really pulverized.
Turn machine off and add remaining 2 cups of water and blend on HIGH again for a minute or so. Then shut off and you’ll see that there’s a lot of foam that will have formed on the top of the milk. That’s normal.
Now wash your hands well and use your nut milk bag and run the almond milk through it. I like to do this in 3 or 4 batches because the pulp will run into the bag and you’ll need to squeeze the bag to get the excess milk out. I usually will squeeze the milk into a pyrex measure glass and then pour it into the mason jar.
Once it’s all done, you’ll want to store in the fridge with the lid on. I’ve found my almond milk can stay just fine for 4 or 5 days in the fridge. Note that it will begin to separate a bit, so just shake up the jar before you use it.
As for the pulp, you can either toss it, or you can dehydrate it and then use it as almond flour.