Soak. Place them in a bowl and cover with water. They will plump as they absorb water. Leave the covered bowl on the counter overnight or refrigerate for up to 2 days. The longer the almonds soak, the creamier the almond milk will be.
Drain and rinse. Drain the soaking water and rinse the almonds thoroughly under cool running water. At this point, they should feel a little squishy if you pinch them. The soaking water needs to be discarded because it contains phytic acid, which inhibits the body's ability to absorb nutrients.
Combine. Place the almonds in the blender and cover with double the amount of water.
Blend. Pulse the blender to break up the almonds, then blend continuously for two minutes. This breaks the almonds down into a very fine meal and the water will turn white and opaque.
Strain. Line the strainer with either a nut milk bag or a cheese cloth, and place over a measuring cup. Pour the mixture into the strainer.
Press. Twist close and squeeze! Press to extract as much almond milk from the pulp as possible. You should get around 4 cups.
Personalise. If you like, add a pinch of cinnamon or vanilla. I am a firm believer that almost anything tastes better with vanilla or cinnamon.
Refrigerate. Store the almond milk in sealed containers in the fridge for up to two days.
You can use the almond pulp for all kinds of things like oatmeal, hummus, homemade granola, smoothies, cookie or muffin batter, crackers. You can even dehydrate it and then blend it up to make almond meal.