[Optional] Toast the almonds in a medium pan over medium heat, stirring often. Remove from the heat when they release a nutty scent.
Put the almonds in small bowl and cover with water. Soak for 8 hours or overnight.
Drain and rinse the almonds under running water.
[Optional] Peel the almonds - it will be super easy after soaking - for a whiter milk.
Blend the almonds with the water.
Lay a thin cloth (see notes) over a medium bowl and pour in the almond mixture. Strain and press to release the almond milk.
Transfer the almond milk in a glass bottle and refrigerate. It lasts 2 to 3 days.