Place the almonds in a medium sized bowl and cover with cool water. Cover the bowl and let sit overnight or at least 4-6 hours.
Drain and rinse the soaked nuts, then place in a blender along with the desired amount of water. Less water will make thicker milk.
Blend for a couple of minutes until the nuts are really broken down well and it is starting to look creamy. If you have a nut milk bag, place it in a large bowl. Otherwise, line a mesh wire strainer with cheesecloth and place over a large bowl. Pour the blended milk into the bag or strainer. Squeeze out any excess milk.
And that’s it! The milk will stay good 4-5 days in the fridge and for a few months in the freezer.
You can also add a bit of sweetener if you desire as well as a pinch of salt and a bit of vanilla as well. If you want to use dates, chop them and add them to the blender before blending.