This recipe is directly from The Homemade Vegan Pantry book. This was my first attempt making almond milk and it was easier than I thought and has a smooth, slightly nutty flavor.
I purchased this nut milk bag and it worked great.
Makes 6 cups of almond milk (and 2 cups of leftover pulp)
2 cups raw almonds, soaked for at least 8 hours
6 cups water
*optional, 1/5 teaspoon vanilla extract or 1/4 teaspoon ground vanilla beans (or preferred flavor)
Drain and rinse soaked almonds. Add to high power blender (or separate into 2 batches for a lower power blender) and add 4 cups of the water. Blend on high for a few minutes until smooth and creamy.
Pour mixture into nut milk bag over a large bowl and gently start squeezing the bag to extract as much of the milk as possible. Continue until the pulp is drying out.
Remove 1 cup of the milk as creamer and store in a jar in the fridge.
Put the remaining milk back into the blender and add the remaining 2 cups of water and blend. Mix in vanilla (preferred flavor) if using. Store covered in the fridge for 5-7 days.