Also...

...If you start with only, say, 1/2 cup of water, in your blending, or even dry, and add only enough water as you blend to create a 'flow', you'll be able to get more of the almonds to liquify.

Too much water, at first, and the nuts just swim around like fish.

In my Silver Hills cookbook (which I can't get to right now), there are the proportions for cooking almond milk to a white sauce, with no flour thickener or butter.

Experiment with various amounts of water. It takes a similar length of cooking time, medium temperature, as regular white sauce, and can be thinned with a little more water, if desired.

Blend in any pitted dates you wish to use, when making the milk.

Unsweetened, onion powder makes a nice addition to a cream sauce, or parsley, or curry powder, or any favorite.

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Five minutes in boiling water, then cool in water, the skins of almonds should slip off easily.

Blending almonds to milk with the skins on gives a texture something like stirring a spoonful of whole wheat flour into cow's milk.

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You can use butter, or an egg (in the manner of making a custard sauce), as you wish. Experiment.

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Whip almond cream with a Bamix, or similar appliance, in a tall, narrow container.

Enjoy!