Lauren Slayton, MS, RD author of The Little Book of Thin shows how to make almond milk in your own kitchen.
So I'm definitely not the kind of person that thinks you have to do everything yourself, but almond milk is one of those things where for very little work you get a great reward and it's really simple. The only things you need are a cup of almonds, organic almonds I have here, soaked overnight, if you're short on time, soak them for an hour, soak them for however long you can 'cause it makes them more digestible, water, filtered water, I like a 4 to 1 ratio, 4 cups of water to 1 cup of almonds, if you like it thicker you can go down to 3 to 1 or 3 ½, you decide. And then you can add anything else you want. I just like a pinch of Himalayan sea salt, but you can add cinnamon, you can add dates, you could sweeten it up. You know, it's really however… Drink the almond milk as is and you [unk] or you can strain it. I prefer strained because it gets it a little bit of a better consistency. So I just have a fine sift and I'm gonna strain it over a large bowl. Now what's left in the strainer you could use to bake with. You can use it, you know, it's really just a lot of the fiber that's in there, not necessarily the nutrients. And just press down on it a little bit. And what you have is the creamy almond milk. It's delicious. It'll stay in your fridge for about 3 or 4 days.