Place your almonds in a medium bowl then pour over enough water so it covers the almonds by an inch.

Cover the bowl and leave for 1-2 days for the almonds to soften.

Drain and rinse the almonds then place in a blender with 500ml of fresh water. Blend for a minute or two (depending on the strength of your blender) until it’s as smooth as you can get it.

Place your nut bag in a large bowl, opening it up as wide as possible.

Pour the milk into the nut bag then gather up the ties and close

Lift up the nut bag and watch all the clean almond milk drip into your bowl. Squeeze the nut bag to extract as much milk as you can.

That’s it. Pour the milk into a sterilised jar and keep in the fridge. Don’t discard the almond pulp but reserve for other recipes*.

The almond milk lasts for a 3-4 days.