Add all of the ingredients to the bowl of a blender. Cover, and blend until the almonds are mostly pulverized (2 to 3 minutes in my no-frills, basic blender).

Pour through a fine mesh bag to strain out the pulp (I use a special nut milk bag from the healthfood store). You can save the pulp, and dehydrate in a low oven (250F), then use as a gluten free “breadcrumb” or add it to your compost pile.

Store in a glass jar in the fridge for up to 4 days. Shake gently before drinking.