Place the almonds in a bowl of water, add a generous pinch of salt, cover with a clean cloth and leave to soak overnight. The almonds will absorb the water and become plump. Don’t skip this soaking stage, as it helps remove a lot of the phytic acid in almonds, which can interfere with mineral absorption.
Drain your plumped almonds in a strainer and rinse with pure water.
Pop your almonds in a blender and add 2 cups of water (again filtered is always best).
Blend your almond and water mixture for a few minutes until you have a fine, whitish smooth and creamy meal like texture.
Strain the almond mixture into a wide rimmed jug or bowl through a strainer lined with cheese cloth or muslin. Press down on the almond meal or twist the muslin shut to extract as much of the milk as you can.
If you prefer your drinks a little sweeter, you can add a little honey, or other natural sweetener, to your almond milk at this stage. This is optional.
Voila! Pop you almond milk in the fridge in an airtight container and you’re done. Keeping it in an airtight container prevents bacteria getting inside, which can turn almond milk bad quite quickly. Stored like this, your almond milk should remain fresh for up to 2 days or so.