Add almonds to a bowl and add 2 cups of water.

Let almonds soak at least 24 hours, covered. You can leave it on the counter or refrigerate (my preference).

Once the almonds are done soaking drain and rinse the almonds.

Add the almonds along with 3 cups of water to your blender.

Blend for 1 to 2 minutes or until you no longer see chunks of almond, pulse toward the end. You should only see little specks of almond.

Add about 1/2 cup at a time of the liquid to your cheesecloth lined strainer or nut milk bag and let the liquid strain through. You may need to use a spatula or spoon to help it through. Once the milk is no longer starining through grab and squeeze the cheesecloth, making a small sac and strain the remaining liquid through.

Transfer the remaining almond meal to a container. You can save the almond meal for smoothies or to add to baking.

Repeat the straining process till all the liquid in the blender is gone.

You should have about 3 cups of almond milk.

Adjust your sweetness level to your liking at this point.

Enjoy!

Keep refrigerated.