1 cup almonds, preferably blanched
2½ cups water, plus additional for soaking
3 tbsp sweetener, optional
2 tsp vanilla, almond, or hazelnut extract, optional
1 pinch salt
Put the almonds in a container and cover with a few inches of water. Cover and place in the refrigerator to soak for 12 to 24 hours.
Drain and rinse the almonds.
Put the soaked almonds and 2½ cups water in the blender. Blend for about 2 minutes until relatively smooth and creamy.
Pour the milky mixture through a nut milk bag or a few layers of cheesecloth lining a sieve to strain. Squeeze the pulp to extract as much milky goodness as possible.
Return the nut creamer to the blender and blend in the sweetener, extract, and salt.
Stir before each use. Enjoy!
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