Place almonds in a medium-sized bowl and completely cover with filtered water. Make sure to add plenty of water, since the almonds will absorb and expand.
Place in the fridge to soak for at least 8 hours, preferably overnight. This can be done up to 5 days ahead of time.
Rinse the almonds in more filtered water and then place in a sturdy blender. Add 2 1/2 -3 cups of filtered water. For creamier milk, add less water.
Start on low speed to chop the nuts, then slowly turn the blender speed up to high and puree the almonds for 1-2 minutes, until the mixture is white and frothy.
Place a fine mesh strainer and cheesecloth over a bowl. Alternately, you can use a nut milk bag (see link in post). Allow the almond mixture to strain.
Give the bag a gentle squeeze to coax out the remaining liquid. Discard the leftover pulp or, even better, look online at the assortment of recipes using almond meal.
If you want to flavor the milk so it tastes more like flavored store brands, try adding a splash of vanilla and agave nectar.
Consume within 2-3 days. Separation is natural in homemade nut milk; simply shake or whisk before serving if separation occurs. Unlike this all-natural milk, store brands contain stabilizers and preservatives.