1 cup raw almonds (soaked overnight in cool water)
5 cups filtered water (less for thicker milk, more for thinner)
1 pinch sea salt
1 tbsp honey or maple syrup (omit for unsweetened)
1 tsp vanilla extract (optional)
Strain soaked almonds and discard soaking water. Add soaked almonds, filtered water, salt, honey, and vanilla (if using) to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1 to 2 minutes.
Strain using a nut a milk bag or ultra-fine cheesecloth. Then squeeze until all of the liquid is extracted. Discard pulp.
Transfer milk to a jar or covered bottle and refrigerate. Almond milk will keep for several days, although it's best fresh. Shake well before drinking, as it tends to separate.