Soak almonds in glass bowl, covered with water for two days. Strain your almonds and add to your blender.
Add water, vanilla extract, and xylitol(optional). Blend for 4 minutes or until frothy.
While almonds are being blended, get your cheese cloth ready and secured around a bowl that will hold 4+ cups of liquid. I just used a rubber band to hold in place.
When the 4 minutes is up, pour the milk through the cheese cloth slowly. Let the milk drain and then add more milk to strain. Gather your cheese cloth with the almond meal and squeeze out rest of milk
Dry out the almonds in a 170 degree oven or dehydrator, grind up and store in freezer or fridge to use as almond meal (flour alternative). I just keep adding to my freezer stash.