Place approx 2/3 cup raw almonds in a bowl. Cover with about 4 cups water. Cover and soak for 12 hours. Drain.
Place soaked, drained almonds into blender (measure first - it should be one cup. If not, adjust water accordingly). Add 4 cups filtered water. Blend thoroughly. Let sit for 30 mins. Whizz again briefly.
Set up a double layer cheese or muslin cloth over a colander, set over a bowl. Pour almond mix into cheesecloth. Draw up sides, and squeeze cloth to get as much liquid out as possible.
Bottle the resulting almond milk and refrigerate. Shake before each use.
The residual almond can be kept in the freezer and used in baking instead of almond meal or almond flour, or to make bliss balls etc. No waste! :-)
Note: pics are of a 1.5x amount - I soaked 1 cup almonds, got 1.5 cups, blended with 6 cups water.
Easy to make at home without all the additives. Homemade almond milk actually tastes like almonds (surprise!), much more so than store brought which actually has so little almond in it, so it may take you a few days to adjust. Can also be mixed with other home made milks (eg coconut) to adjust flavour, or watered down further is you wish.