200g whole almonds (soaked for 24 hours)
2 cups of water
1) Drain the almond and place in a blender with 2 cups of cold water (you can add more water if you prefer a thinner milk).
2) Blend until smooth, then strain through the cheese cloth, making sure to squeeze every last bit of liquid.
3) Pour milk into a sterilized jar with a sealed lid and refrigerate