In a large bowl place raw almonds and enough water to cover them completely

Set aside and allow almonds to soak for 8-12 hours (I like to soak my almonds overnight, if not longer)

Drain and rinse almonds and set aside

In a high speed blender (a Vitamix works great here), add the soaked almonds, water, vanilla, and honey.

Blend on high speed for 2 minutes

Meanwhile, set a stainer on top of a large bowl, cover the strainer with a layer cheesecloth. Working slowly, pour the almond milk over the cheesecloth and into the bowl. Once all of the almond milk has seeped through, squeeze the cheesecloth to remove any excess liquid.

Carefully transfer the almond milk from the bowl into a glass container of your choice. Refrigerate until ready to use. Almond milk will last about a week.