I recently learned from chef Amy Chaplin that fresh almond milk is an absolute cinch to make!
It's a much better price than buying the cartons... and then there's no carton, which means less waste too. As a bonus, it's delicious and takes maybe 15 minutes of active work. Love it!
Here's the recipe for you...
Place 1 cup of raw almonds in a bowl, cover with filtered water, and soak overnight in the refrigerator.
The next day, drain and rinse the almonds. Put them in a blender with 4 cups of filtered water, 1/2 teaspoon vanilla, 1/8 teaspoon cinnamon, and a pinch of salt.
Put the blender on a high speed for 2 minutes.
(I used an immersion blender. It worked great but was a bit messy, seeing as there's no lid)
Pour your milk into a bottle or jar to keep in the refrigerator for up to 5 or 6 days. And be sure to shake it well before pouring!
[original recipe here; all photos by me]