Blend the soaked almonds, filtered water, sunflower lecithin, salt, and any optional add-ins in a high-speed blender until all the almonds have broken down and the mixture becomes frothy. A Vitamix can handle a full batch, but you might have to do more batches with smaller blender.
If you'd like to thicken the milk without increasing the nut to water ratio, pour quarter of the almond milk into a large saucepan. Turn up the heat and stir constantly until the milk reaches a high temperature (right before a boil). Once the milk has thickened (it will happen almost instantaneously), remove it from heat and mix it with the rest of the almond milk.
Transfer the milk to a jar or a bottle and refrigerate. The milk will keep for up to 4 days, though best when fresh.
*Soak the almonds for at least 12 hours. Keep them in the fridge so they stay fresh. Once soaked, drain and thoroughly rinse.
**Lecithin is a fat emulsifier, so it brings the fat from the nuts and the water together, holding them in suspension.
***Save the leftover almond meal and toast it in the oven. You can then blend it into a smoothie, bake with it, toast it in the oven and sprinkle on top of oatmeal, or dehydrate it and use it as breading.
****Prep time does not include soaking the almonds (12 hours).