Easy as 1, 2, 3
1. Soak 2 cups of almonds in fresh water overnight. Drain them in the morning and give them a rinse.
2. Combine the soaked and rinsed almonds with 4 cups of water to your blender or Vitamix and blend on a high speed for 3 minutes.
3. Line a pitcher with a nylon nut-milk bag and pour the liquid into the bag. Cinch the bag closed and start the lift it inch by inch, squeezing gently as you go to strain the liquid into the pitcher. When you've squeezed all the liquid that you can, transfer the liquid from the pitcher into a closed container (I use a California Farms Almond Milk container - it's the perfect size and then has an appropriate label too).
You're done! Enoy! Your homemade almond milk will stay fresh for 3-4 days. If you like to bake you can save your almond meal by storing it in an airtight ziplock bag and freezing it.