Soak a cup of almonds in water overnight, then peel, rinse and drain them.
Blitz in a food processor with four cups of water and a few stoned dates or a little agave nectar if you would like a little sweetness.
Strain through a muslin cloth squeezing all the milk out. (leftover pulp, which can be dried and pulsed even more in a food processor and made into almond flour to use in baking.)
The milk will keep in the fridge for a few days, but stir just before each serving, as it will naturally separate over time
Tips & Tools: Squeeze out small seeds, nuts, cereals & herbs- ChufaMix