Vanilla Almond Milk

Soak almonds in 2 cups water for 12-24 hours.

Drain almonds and place in blender with maple syrup, vanilla and 1 1/2 cups water. Cover and blend for 3 minutes at high speed. Scrape down sides add 1 cup water and blend for one minute more.

Strain through cheesecloth or thin cotton towel covering a strainer set on a bowl. Press all juices out.

Will keep in fridge 3-4 days. Recipe adapted from food 52 website.