Drain and rinse the almonds. Place them in the blender with the remaining ingredients and blend on high for at least a minute.
Strain the milk by pouring it through a nut milk bag over a large bowl. The bag will catch the pulp and you’ll be left with a smooth and creamy milk.
Transfer the milk to an airtight container and store in the refrigerator.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/08/21/almond-milk-pulp-chocolate-chunk-cookies-vegan-gluten-free/