Soak the almonds in a bowl with around 2 cups of water for 4-24 hours.
After soaking, pour the water out and rinse the almonds until the water runs clear. Place all the ingredients in a blender and blend on high until everything is completely broken down. Strain through a large piece of doubled over cheesecloth or a nut milk bag for silky smooth milk. Store the milk in the fridge for up to 3 days.
You can save the pulp for granola, smoothies or baking and it will stay well in the freezer for a few weeks until ready to use it.
Recipe by Love from the Land at https://www.lovefromtheland.com/strawberry-almond-milk/