1. Add 2 cups almonds to 3 cups filtered water in a large bowl. Cover with dish towel and let soak overnight, about 12 hours.
2. Strain almonds and rinse thoroughly, discarding the water that was previously soaked with almonds.
3. To peel almonds (optional), pinch almond between two fingers and squeeze. The almond should pop right out, freeing itself of its skin. (I didn’t peel because I wanted the nutrients in the almond skin, and it turned out tasting fine, for both the almond milk and the almond flour)
4. Add almonds to high-powered blender food processor along with 6-7 cups fresh filtered waterI used regular water. (I recommend splitting into two batches so that the food processor doesn’t overflow). Blend on high for 2 minutes. *The more water you add, the thinner consistency it will be.
5. Using a nut milk bag or cheese cloth, strain almond milk into a large bowl or glass, separating the liquid from the leftover pulp. Squeeze all of the moisture out of the pulp and set aside in a small bowl.
6. Pour almond milk back into the blender with seasonings/spices of choice to blend another minute. If I use the almond milk for cooking, I sometimes don’t add anything to it. If you want to sweeten/put flavor to your almond milk (especially to drink it by itself), my favorite combo is blending the almond milk with 4-5 pitted dates, 1/2 tsp sea salt, 1/2 tsp vanilla extract (optional) and a sprinkle of cinnamon. 
7. Store in glass container in the refrigerator for up to 5 days.
8. For the almond flour…Repurposing almond pulp: spread almond pulp flat on baking sheet to bake in the oven at 200 degrees F for 2 hours. Remove and let cool, then add mixture to a blender to create a fine ‘flour’ texture.

What to use almond milk in..