• 1 cup shelled, skin-on raw almonds
  • 3 cups cold water, plus additional water to cover almonds
  • 1 pinch of salt
  1. place the almonds in a container, cover with water, add the salt, and let soak overnight
  2. drain and rinse the almonds, then put them in a blender with 3 cups cold water and blend until smooth. place the mixture back in the container, cover, and let stand in the refrigerator for 12 hours
  3. using a fine-mesh sieve or layers of cheesecloth, strain the milk into a bottle or another container with a lid
  4. use immediately, or store for up to 2 days in a tightly covered container in the refrigerator