Homemade Almond Milk
One cup raw whole almonds, soaked overnight, drained and rinsed. One cup of the best-tasting water you have available, I use bottled. Sweeten and salt to taste. I use two Medjool dates (pitted) and a few grinds of Costco's pink salt. I used to use about a tablespoon of raw agave instead of the dates but found the dates give it a mellower depth of sweetness, and help cut the "wet cardboard" flavor.
Pour through a fine sieve, milk bag, or I use a paint strainer from the hardware store. Squeeze out as
much moisture as you can. Decant into a cool-looking old milk bottle.
Save the pulp for another purpose--crackers are what I usually make. Or granola bars. I'm working on biscotti but have been unsuccessful so far. If you dehydrate the pulp, it's supposed to make the best almond flour. The grossest-sounding use I read was a vegan cheesecake. The raw vegan hummus might be okay.