At a glance
You're making creamy almond milk from scratch, which means soaking almonds overnight and then blending with fresh water and a pinch of salt. The most important part is straining the blended mixture through a nut milk bag with a good squeeze to get that smooth, clean milk—plus you'll get almond pulp that's great to save for porridge or energy balls.
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Soak the almonds
It's important to soak the almonds about 8 hours before you start, so they soften (I usually soak them overnight and blend in the morning).
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Drain the soaking water
Pour away the water the almonds were soaking in. This water contains the so-called inhibitors released from the nuts, which keep the seed dormant until conditions are right for sprouting. These compounds aren't great for our bodies.
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Blend
Put the almonds in the blender, cover with fresh water, add a pinch of salt and blend.
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