Almond Milk (candida directory and cook book)
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This delicatly flavored milk is a great addition to many foods. It
brings competing flavors into a state of detente. Made thickly, it can be
used as a spread or thickener for soup. The ratio of almonds to water
varies in our recipe to allow you to choose between a spread or milk-like
consistency.

1 cup of almonds, freshly roasted
2 1/4 to 4 cups water.

Place the almonds and water (2 1/4 cups for topping or spread, 4 cups for
drinking) in a tightly closed jar and store in the refringerator for 1 to
2 days at the most. Pour into a blender and blend until the mixture is
smooth. To use it as a drink, strain first. The remaining almond paste is
delicious and can be tossed on cereal, vegetables or rice.

From: Kate Sholl via the Yeast-L List