Place almonds in a bowl and cover by several inches with cold water. Cover and refrigerate at least 10 hours or overnight. Drain and rinse almonds.
Combine almonds and 3 cups fresh water in a blender and blend until very smooth. Strain through a double thickness of cheesecloth, a fine-mesh strainer or a nut-milk bag. Discard pulp or save to use in baked goods, soups, oatmeal or smoothies. Refrigerate almondmilk in an airtight container for up to 3 days and stir well before each use.
Per Serving: Serving size: just under 1 cup, 5 calories (5 from fat), 5mg sodium.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.