Place your almonds in a large jar or lidded container. Pour in enough water to cover the almonds. Pop the lid on. Set in the fridge overnight or for 12 hours, this helps the almonds go really creamy like milk when you blend them up.
If you simply can’t wait, put your almonds in a saucepan. Cover with water. Simmer 10 mins.
Drain the soaked or simmered almonds. Rinse well. Place in a food processor or blender. Blend to chop them up. Add 400ml cold water. Blend for 2 mins.
Set a fine mesh sieve or a big, clean tea towel over a bowl or jug. Pour the almond milk into the sieve or cloth, press or squeeze the milk from the chopped up almonds. Get as much of the milk out as you can.
Chill the milk till ready to use. Save the chopped up almonds for your Oatmeal Cookie Truffles.