This is one of those recipes that begs to be on a page by itself.
BASIC ALMOND MILK
1 cup raw almonds, soaked overnight or at least 6 hours
4 cups pure water
1 T coconut oil (optional)*
1 vanilla bean or alcohol free vanilla extract
10 – 15 pitted dates or about ¼ cup agave nectar
Drain and rinse almonds
Measure water into blender
Add almonds and the rest of the ingredients
Blend for 1 minute if using a VitaMix, 2 minutes with standard blender
Pour into nut milk bag and squeeze bag until pulp is dry (or as dry as you can get it!)
Store milk in glass container in the refrigerator for up to 4 days
*I use the coconut oil to make a creamier nut milk.