Prep The Day Before:
Soak the almonds in the tap water overnight or for a minimum of 6 hours.
Option 1: Make With A Blender:
Discard the almond water and rinse the almonds. Place the almonds, filtered water and salt into a blender or Retro Super Blend and blend for 1 – 2 minutes (depending on the power of your blender). Then pour the blended almonds through either a nut bag or a sieve and voilà, you have almond milk!Option 2: Make With A Slow Juicer
All you do is add a quarter of the soaked nuts, turn the juicer on, gradually pour about 200ml / 7 fl oz of the filtered water through, then add another quarter of nuts and a further 200ml / 7 fl oz of water and so on until all the nuts and water have been used. Then bingo, creamy almond milk flows from one shoot and dried almond ‘flour’ pops out of the other. Lastly, sprinkle the rock salt into the milk and give it a quick stir and enjoy!Good to Know!
**Please note you cannot make nut milk with a fast/centrifugal juicer**
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