I gave blood Friday morning and was pretty drained all day, so I haven't done much cooking. Last night I put some almonds to soak for almond milk and this morning I pulled out the blender. I ended up with a deliciously fragrant vanilla almond milk. Why make it when I can buy it for cheap, you ask. Well, have you looked at the back of your dairy milk substitutes? They are filled with tons of additives used to preserve and "enhance" flavor. This is the creamiest milk I have had in a very long time. I also like that I know everything that is in it. There is no corn syrup, or sugar, no preservatives. I can pronounce everything on the ingredient list. I especially like that! It is a bit higher in calories, from my what I figured its about 115 cals per cup. That's not too bad for as tasty as it is. You could even freeze some in ice cube trays and blend it up for ice cream. Of course I would add a little sweetener to that, like agave or honey and maybe even some cinnamon.
Start with plain unroasted almonds. Rinse off 2 cups almonds. Place almonds in blender. Fill blender with water. It does not matter how much at this point you will dump it and rinse it off.