Ingredients:
1 cup almonds, soaked overnight
3 cups water
1 tsp maple syrup or agave syrup

Preparation:
1. Strain the water that you soaked the almonds in and discard the water. Add the almonds to the blender and add the 3 cups of water. Blend until smooth.

2. Then strain the almond milk into a large measuring cup, through a strainer, sprout bag or cheesecloth. Either discard the almond pulp or save in the refrigerator to use in a recipe that calls for almonds.

3. Rinse the blender container to remove any pulp residue and then pour the milk back to the blender, add the agave or maple syrup and blend for a few seconds.

The almond milk will last 3-5 days in the refrigerator. Shake before using.