Advance prep: add 1 cup of raw almonds to a bowl, fill with water, and place a cloth on top. Allow the almonds to soak overnight (or for at least 3 hours). Remove the cloth, drain the water, and proceed to the next step.

In a high-powered blender, add the soaked almonds and 2 cups of water and blend on high until smooth.

Add the remaining 1 cup of water, maple syrup, vanilla extract, and salt, and blend on high for one minute or until you have a silky smooth milk. There should be no remaining chunks of almond.

Place your nut milk bag in a large bowl and slowly pour the blended milk into the bag. Using your hands, squeeze the milk through the nut milk bag, allowing the liquid to seep through as the almond pulp remains inside the bag. Continue until only a crumbly clump of almond pulp remains. Set the pulp aside (you won't be using it for this recipe, but can use it in other recipes or add it to your morning smoothies).

Pour almond milk into a container (such as a milk jug or mason jars) and store in the fridge until you're ready to enjoy. Shake well before using and use within 5 days.