Soak almonds in 2 cups of water overnight, or for about 6 hours.
Drain and rinse almonds.
Place almonds and fresh 2 cups of water in a blender and blend until almonds are finely chopped.
Place a strainer on top of a bowl and pour almond/water mixture into the strainer. Let all the liquid strain into the bowl. You may need to gently press almond bits with the back of a spoon to get all the liquid out.
Take the liquid and place back in the blender. Add vanilla and any other flavors or sweeteners you desire. I don't add sweetener because I usually just use the milk on granola or in a smoothie. But you can sweeten with maple syrup or honey, if desired. Gently blend until evenly mixed.
Voila, almond milk!
Store in a glass container in the fridge for 3-4 days.
If you like, save the almond bits from the strainer and dehydrate them. I use a Nesco Dehydrator and set at 105 degrees Fahrenheit for a few hours, or until the pieces are fully dry. Grind the dry almond bits with a mortar and pestle (or a food processor) and you have almond meal! This is great for gluten-free baking, adding into granola, or sprinkling in smoothies.
Recipe by Nephesh at https://nepheshwellness.com/homemade-almond-milk/