I use this to make smoothies and I think it tastes much fresher than store bought almond milk, however, it only keeps in the fridge for 4-5 days. When raw almonds are soaked the natural enzymes in the nut become nutritionally available, but you can also make this if you forget to soak the almonds.
3/4 c. raw almonds
1/2 tsp. vanilla extract (optional)
1/8 tsp. almond extract (optional)
1) Place the raw almonds in a ceramic or glass bowl and cover them with at least an inch of water as they will expand quite a bit. Leave them to soak over night or for 10-12 hours. They will start to look kind of slimy by the end.
2) Drain the almonds in a fine mesh strainer and rinse thoroughly.
3) Transfer the almonds to a blender and add 4 cups of purified water and the vanilla and almond extracts, if using.
4) Blend on high until the nuts are pulverized and you have a white liquid (about 45 seconds):
5) Place the strainer you used to drain the nuts over a large bowl and pour the almond milk through the strainer into the bowl. Then pour the milk into a mason jar or some other container and refrigerate.