Place 1 cup of almonds in a medium bowl. Squeeze fresh lemon juice over the top and completely cover almonds with filtered water. Soak for at least 8 hours or overnight. The almonds will really absorb a lot of water, so be sure to use enough water! Add more if needed.
Pour the soaked almonds into a sieve. Drain and rinse well. Place almonds in blender with 3 cups water.
Blend on high speed for several minutes until thick and smooth. There will be quite a bit of almond pulp mixed in with the milk.
Set a sieve on top of a bowl with a cheese cloth over the sieve. Pour the almond milk through the cheesecloth + sieve into the bowl, catching as much liquid as possible. Squeeze the cheesecloth tightly to allow the liquid to completely seep through into the container.
Mix in sea salt, maple syrup, and vanilla extract (if adding) to the separated milk.
Transfer the milk to a quart size jar or glass bottle with a lid. For a thinner milk, add a little more filtered water to make it an even quart. Refrigerate immediately. The milk is best consumed within the first 2-3 days and must be kept refrigerated. It will separate as it sits. It is fine to drink and use, simply shake the bottle and the milk will be creamy again.
Be sure to sanitize all of your bowls, utensils, blender, jar and lids before making the milk to prevent any contamination.
If you want to keep some of the pulp in your milk, simply strain through a sieve alone. Alternately you can use a nut milk bag instead of cheese cloth.
If the milk smells “off” best not to drink it in case it has spoiled. Drink or use within 3-4 days, but sometimes it will keep for a week.
Add other flavors or spices, as desired. Example – cinnamon and a little almond extract.
Honey or date syrup can be used in place of the maple syrup. You can also place a date in the blender with the soaked almonds and blend together.
Do not freeze the almond milk, the texture will be affected.
This method can be used on a variety of nuts and seeds!