Soak the almonds overnight in cool water or for 2 hours in warm water.

Drain the almonds, add them into a blender with 1 L of water (you can add a sweetner like honey, maple syrup, dates...) and blend for 1-2 minutes until you have a creamy almond milk.

Line a strainer with a cheese cloth or a clean dish towel and place over a mixing bowl. Pour the almond milk on top of the cheese cloth through the strainer.

Pull up all the sides of the cheese cloth and squeeze out as much almond milk as possible.

Transfer milk to an airtight container and store in the fridge for up to 5 days.

You can make almond flour with the leftover almond meal. Spread out the almond pulp on a baking sheet, get it into a preheated oven at the lowest temperature. Leave it in the oven until the almond meal is dry. Once it's cool, transfer to a food processor and pulse until you have a fine texture.