Quick Almond Milk

Mix water and almond together in a bowl and allow to stand for 5 – 10 minutes. Pour into a fine-mesh sieve or cheese-cloth and press as much liquid as possible into a clean container.
If a creamier consistency is required, mix one or two teaspoons of cornflour or rice flour with a little cold water, stir in to almond milk then heat gently, stirring regularly, until the mixture thickens.
Almond milk will keep in the fridge for roughly 4-5 days.