2 cups (300g) raw almonds
1 litre (4 cups) chilled purified water
1. Place almonds and water into blender jug and secure lid .
2. Dial to MILL. Process for 2 minutes or until almost smooth.
3. Place a nut milk bag (or line a sieve with a large piece of muslin or cheesecloth) over a large clean jug or bowl. Pour nut milk mixture into bag. Close bag. Squeeze the pulp in the bag to extract as much milk as you can. Remove bag and discard pulp.
4. Store in a clean, airtight container in the fridge for up to 3 days.
If desired, sweeten the almond milk, to taste, with agave syrup or honey