Soak your almonds. Throw your almonds in a jar, bowl, or any container that you fancy. Cover with a few inches of water, cover, and pop them in the fridge for a nice long soak. Do this the night before you want to make your almond milk, as the almonds do best when they soak for 8ish hours. Soaking helps to soften up the nuts, making them much easier to digest and to process (both in your gut and in your blender).
Rinse your almonds. After your almonds have soaked for 8+ hours, dump them out in a strainer and give them a good rinse.
Into the blender they go! Throw your soaked almonds into your blender. Pour the 3 1/2 cups of water over them and give them a nice long wwwhhhiiiiiirrrrrrrr. I’d say 45 to 60 seconds should do the trick. The almonds are nice and soft so they will chop up nicely.
Strain. Now that you’ve blended those almonds to a pulp (literally), it’s time to put the nut milk bag to use. Put it in a large bowl and pour the almond & water mixture through the bag. If you can find a bowl that will allow you to fold the edge of the nut milk bag over the edge, your life will be infinitely easier. But, if that isn’t a option, acquire the assistance of someone else or give it shot holding the bag with one hand and pouring with the other.
Squeeeezzzeeee that nut milk. Now that you have the (essentially) almond smoothie poured into the mesh bag, its time to separate the solids from the milk. You do this by lifting the mesh bag out of the liquids and squeezing out the remaining milk. Give it a few squeezes for good measure, as a lot of bonus almond milk can be hiding in that almond meal.
Store or Enjoy! Pour it into mason jars and either top them with lids or stick a straw in those jars and grab a plate of warm cookies and start dunking! If storing, the almond milk should last 4-5 days in an air tight container when kept in your fridge.