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I would never have thought almond milk would be so easy to make (with some overnight planning) and super simple.

2 Cups Almonds (soaked overnight in salt water then rinsed)
1 Tbs Vanilla extract
8 Cups Water

Soak almonds overnight in brine. Rinse the next morning and put into blender. Add remaining ingredients. Turn the Vitamix to the highest setting for about 1 minute. Strain mixture thru cheese cloth for silky texture or a mesh screen for more fiber and texture. The leftover pulp can be used for baking once dried.

Just for some perspective, Silk almond milk ingredients:
All Natural Almondmilk (filtered water, almonds), All Natural Evaporated Cane Juice, Calcium Carbonate, Sea Salt, Natural Vanilla Flavor, Locust Bean Gum, Gellan Gum, Sunflower Lecithin, d-alpha-Tocopherol (natural vitamin E), Zinc Gluconate, Vitamin A Palmitate, Riboflavin (B2), Vitamin B12, Vitamin D2.

All natural means nothing. I have organic almonds and organic vanilla extract. Almonds already have Vitamin E, B2, B3, B6, B7, and Zinc. B12  it does not have and is there to fortify for vegans. Now why do the others need to be in there and fortified? They get lost in being processed. These are also far from the natural state found in the almond. Also natural vanilla flavor is far different than vanilla extract. The other thing is the addition of sea salt. I’m not sure if that helps with trace minerals magnesium and potassium.  But almonds already have them. Silk also adds 6% of your sodium intake for just 1 cup where homemade does not since the salt has been rinsed away.

Any whooo, time to blend.