Method

1. Soak the almonds in cool water overnight, or hot water for 1-2 hours.
2. Drain almonds and then add your soaked almonds, water, salt and vanilla extract to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.
3. Strain the liquid using a nut milk bag, cheesecloth or a thin dishcloth. Simply lay the cloth over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods.
4. Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to a few days, though best when fresh. Shake well before drinking, as it tends to separate.
5. When ready to make the smoothie, blend together 1 cup of your home made almond milk (chilled), the bananas (broken into chunks) and the cinnamon. Blend on high until completely smooth and serve.