One of the reasons, other than it is so delicious, that I make my own almond milk is that it only has two ingredients, almonds and water and no carrigeenan (which is a carcinogen) and is an ingredient in many commercial almond milks.
1 cup organic raw spanish almonds (I like these the best because they are not irradiated)
3-4 cups of water
Soak your almonds in water for at least 6 hours or overnight. Pour off the water and rinse well. Put the soaked almonds into your blender or Vitamix (I have a powerful blender and it works well.) Add the water and blend for a minute or two. I like to use a milk nut bag for straining which you can purchase at specialty kitchen stores or online. Pour the mixture through your bag into a bowl. The milk nut bag really strains it well. Some people use just a strainer but I like my milk really smooth.
I keep the almond milk in a glass jar in the refrigerator and it last about 4 days. This is really easy and only takes about 10 minutes from start to finish. If you like your almond milk a little sweeter, you can sweeten with organic figs or dates or add organic vanilla for flavor.