Almond Milk

​1 cup organic, raw almonds
1 teaspoon unrefined sea salt
4 cups water (filtered water is recommended)
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Cover the almonds with warm tap water. Stir in 1 tablespoon salt and soak overnight (or a minimum of 7 hours).
Rinse the almonds and place into a blender. Add the 4 cups of water to the blender and mix on high for one minute.
Pour the liquid into a nut-milk bag (or a sieve or cheesecloth) over a wide-mouthed jar, a large bowl with a spout, or a large measuring cup. Squeeze the milk out of the bag and store covered tightly in a glass container. 
The nut pulp can be used for almond flour or crackers.