Soak almonds in cold water for around 3 hrs. Then drain of water. Place in a blender, with a cup of fresh water and blend at a high speed for 1-2 minutes or until a smooth cream has formed. Whilst blender is still running add remaining cup and blend for another minute.

I like to use a fine strainer over a jug, pour almond milk slowly through strainer in increments and let it pass naturally, then using a spoon press the almond meal remaining against the strainer (or if using cheesecloth pull edges together and gently squeeze remaining out) to ensure that all milk is caputured.

Cover and refridgerate.

Use amond meal in raw baking or cooking