Almond milk is a great nondairy milk to use in baking, cooking, and just simply drinking. It’s available in many supermarkets and natural foods stores, but making your own at home is a cinch and allows you to control exactly what does (and doesn’t) go in it. This milk is just as delicious with the sweetener and vanilla left out, if you prefer.
2 cups (300 g) raw whole almonds, soaked overnight in water to cover, drained
6 1/2 cups (1.5 L) filtered water, divided
1/3 cup (80 ml) agave nectar
2 teaspoons (2 ml) vanilla extract
In a blender, blend the almonds, 4 1/2 cups (1,060 ml) of the water, the agave, and vanilla for ...