Soak the almonds: Place the almonds in a bowl and cover with water. Let them soak overnight or for at least 8 hours.
Drain and rinse: Drain the soaked almonds and rinse them thoroughly under cool, running water.
Blend: In a blender, combine the soaked almonds and 4 cups of fresh water. Blend on high speed for about 2 minutes, until the mixture looks creamy and well combined.
Strain: Place a nut milk bag, cheesecloth, or fine mesh sieve over a large bowl or pitcher. Pour the almond mixture into the bag or sieve, allowing the liquid to drain out. Gather the cloth or bag and squeeze to extract as much almond milk as possible.
Sweeten (optional): Taste the almond milk and add sweeteners like maple syrup, or dates, and vanilla extract if desired. Blend again for a few seconds to combine.
Store: Pour the almond milk into a sealed container or glass bottle and refrigerate. It will keep for about 3-4 days.
