I love almond milk in my smoothies. I always put it in my Basic Smoothie recipe and any variations. There are some great store brands of almond milk. I always prefer the ones that you can find in the freezer section versus the shelf stable ones. Over Passover 2014 I was really trying to stick to my normal diet despite all the restrictions and temptations. I couldn’t find any kosher for passover almond milk so I made my own. I used the recipe from www.thekitchn.com. I really love the consistency and freshness of it. You have the ability to make it thick or thin – sweet or regular.
I take 1/2 cup of the soaked almonds and combine with 1 cup of water in a blender. Blend until it has a milky appearance. You then strain the entire contents of the blender through a nut bag (worst name for a piece of kitchen equipment ever!). Repeat with the rest of the almonds. I find that if I try to do all the almonds and water at once it is a big mess. Keep in refrigerator until using. Mine usually lasts just under a week.