Travis S. Lloid
Nutritional Therapy Practitioner, NTP

*If you want to make milk, go ahead and follow the first two steps & feel free to leave skins on after soaking. Rinse well after they soak & throw them into a blender with filtered water. Play around with the ratio of water to almond to figure out how strong you want it. After they blend, line a strainer with a cheese cloth type of liner & pour the mix in. Squeeze it dry and save pulp if possible. Start off with one cup almonds to four cups water.

*Refer to the pictures to get an idea on how much dirt and nastiness gets released once being soaked.

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1. Soak raw almonds for at least 7hrs, overnight works great. This is where you decide how much you want to soak, 1/2 cup or 10 cups, or more. Just make sure they're fully submerged in water.

2. After soaked, rinse well. 

3. You don’t have to, but I recommend removing the skins. Take the almond and lightly squeeze it between two of your fingers. They slide right out. This is a fun chore to have someone do for you.

4. Place almonds in bakeware and let them sit in warm oven(don’t exceed 150) for 12-24hrs. 

5. Once they are crispy, let cool & store in a jar inside of the refrigerator.

6. To make butter out of them, place them in food processor. Process well, scrape down sides as it likes to stick and add 2TB olive oil. You can also add additions such as flaxseeds, chia seeds, poppy seeds, cinnamon, honey, etc. 

7. Process till smooth and then store in airtight container. Enjoy!