This is Margaret's recipe. I'll post a picture next time I make it.
Makes a little over 1 cup
1/4 cup almonds (you can soak them first 1 hour or overnight)
1 cup water
1 tsp vanilla
1-3 tsp agave nectar
Put the almonds and water in a blender (works best in a high-powered one like the Vitamix).
Blend, blend, blend until as creamy as possible.
Now you can either just add the next two ingredients, blend and drink or use or you can do this next step. (Using it now without filtering retains the protein and the fiber of the skins–but it's a hassle.)
You can filter out the skins by repeatedly pouring through a strainer or using a nut milk bag or cheesecloth. This gets messy and time-consuming, but it gives you a creamier, not-gritty milk. If you choose to filter, you can keep the pulp, dry it and save it as a nut flour (you might have to grind it in a coffee grinder) and add it to baked goods, or throw it in other recipes for added protein.
Other sites for nut milk instructions:
and one use for the left-over almond meal: