Place almonds in glass bowl with 2-3 cups of water and soak overnight (or 8 hours).
After done soaking, drain water and rinse almonds.
Place almonds in blender with 4 cups of filtered water and blend for several minutes.
Strain milk through milk bag. This will make your milk uber creamy. You will be left with mushy pulp (which you can upcycle too - see notes!)
Return milk to blender, add sea salt and vanilla and blend.
Pour into your glass milk jug and BOOM - fresh nut milk. Store in fridge for 5-7 days.
Take your almond mash and spread on parchment lined pan in oven at 200 degrees for 3 hours to dry out. Remove from oven and put in blender for several minutes. Now you have fresh almond flour!