1 cup raw almond (not soaked)
3 cup water
1 tablespoon agave syrup
1 pinch of gray sea salt (optional)
Soak the almonds in spring water for at least 6 hours.
Rinse the almonds well with water. Remove skin from almonds if desired.
Place almonds and half of 3 cups spring water in Blender. Cream the almonds and add the rest of the water and ingredients.
Strain using a very fine strainer or cheesecloth. Collect the pulp from the almond milk. Save for another recipe.
Transfer the milk to tightly closed glass jars, refrigerate or serve immediately.