Place the almonds in a bowl and cover with about an inch of water. Let stand, uncovered, overnight or up to 2 days.
Drain the almonds from their soaking water and rinse them thoroughly under cool running water.
Combine the almonds, 3.5 cups of filtered water, and chopped vanilla bean in a blender. Blend at the highest speed for 1-2 minutes.
Place a nut milk bag {or cheesecloth over a mesh strainer} over a large bowl and slowly pour the almond milk mixture into the bag {or over the cheesecloth}. Gently squeeze the bottom of the bag {or cheesecloth} to release the milk. You should get approximately 3 cups of strained almond milk.
Rinse out the blender and pour the milk back in. Add in any sweetener {to taste}, cinnamon, and pinch of sea salt. Blend on low to combine.
Refrigerate almond milk. Store in a sealed container in the fridge for up to two days. Serve chilled. Enjoy!
Using the Leftover Almond Meal: The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven until completely dry {approximately 2-3 hours}. Dry almond meal can be kept frozen for several months and used in baked goods.