Main ingredients
2 tablespoons unsweetened almond butter
4 cups filtered water
pinch of salt (optional)
splash of vanilla (optional)
thin cloth/nut milk bag
Prepare the Almond Milk
Place water and almond butter (salt and vanilla also if using) in a blender and blend for a minute or two.
Pour through cloth or nut milk bag, as there may be tiny bits of almonds left. I put the cloth directly over my milk container and pour all the milk right in. That's it!
Note: • This lasts in your fridge five days, possibly seven, but it never stays in our fridge that long as I drink it all up! Be sure to give the bottle a shake before using.
• The brand of almond butter I had at the time was a skinned one and therefore it is a lighter color. The milk will still turn white if you use almond butter with skins that is brown.
• The almond milk can also be made with an immersion blender and tall container, in a food processor, or even shaken well in a closed container.
Variation:
If you want you can add 1/2 teaspoon vanilla extract and 1 teaspoon of sweetener like honey, maple syrup, or stevia. You can also use more almond butter if you'd like for an even creamier milk.