Homemade Almond Milk
makes 3 1/2 cups
from Martha Stewart Living June 2013
1 cup whole raw almonds
4 cups water, divided
1/2 teaspoon pure vanilla extract (or more if you like a strong vanilla flavor)
1 cheesecloth for straining
1. Place almonds in a blender. Bring 1 cup water to a boil; pour over almonds. Let stand 30 minutes.
2. Add remaining 3 cups water and vanilla; blend until frothy.
3. Pour through a fine sieve (I found cheesecloth worked best after trying a sieve) and discard solids.
Almond milk can be stored in refrigerator up to 5 days. Shake before serving.