The night before, soak the almonds in two cups of water and leave them there for at least 8 hours.

Drain the soaking water from the almonds.

Place the soaked almonds in a blender and add 2 cups of filtered water and, if desired, your preferred sweetener.

Beat for 1 minute on high power or until you see that the almonds have been completely crushed.

Place the gauze or mesh to strain the liquid over a container or pitcher. Pour the liquid over the mesh and squeeze with your hands to strain the milk.

There should be a fine flour left inside the mesh and the squeezed liquid inside the container.