In a blender, blend the almonds and water (or any other add-ins) for about 2 minutes on high power. (In my blender, I pressed the "whole juice" button.)
Set up a bowl, with on top a sieve. Place a cheesecloth on the sieve. In small increments, pour the almond milk onto the cheesecloth, and wring out the milk (leaving behind the pulp). Save the pulp in a cup.
Pour the almond milk into a glass bottle or jar. Consume within 3-4 days.
Notes
I tend to double the recipe above because I like to use the almond milk in any baking I do, as well as any smoothies!
Recipe by To:You From:Scratch at https://toyou-fromscratch.com/homemade-raw-almond-milk/