Soak the almonds for at least 8 hours in purified water, then rinse well and drain.
Blend the almonds and water together for 30 seconds. Strain the liquid through a strainer, and place liquid back into the blender. Add sweetener and vanilla, and blend again. The almond milk will last for 5 days in the refrigerator.
Save the pulp in the freezer for making raw vegan pastries and breads, or discard.

1 cup or 240 ml soaked almonds (soak 1/2 cup organic almonds overnight)
3 cup or 720 ml purified water
2 tablespoon or 30 ml sweetener of choice (dates, agave, or maple syrup)
1 teaspoon or 5 ml vanilla extract (optional)