1 cup raw almonds
2 cups water
Place almonds in a bowl and cover with cold water. Let almonds soak overnight. In the morning, drain and rinse the almonds. Place the almonds in a blender with 2 cups cold water. Blend on high speed for 2 minutes. Pour the mixture through a strainer lined with cheesecloth. Allow the almond milk to drain for 15 minutes and the gather up the corners of the cheesecloth and squeeze the remaining liquid out.
Pour into a jar or bottle and refrigerate. This will keep for 4-5 days.