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Soak almonds in filtered water for about 24 hours. I like to leave them in a bowl in the fridge. I also rinse the almonds and replace the water about every 8 hours, just to keep them fresh. You'll notice the almonds swelling as they soak up the water.
What to do with the leftover almonds:
Spread the ground almonds out evenly on a lined baking sheet and bake on 100 C for about 20 minutes to dry them out. When they have cooled, whizz them through the blender to separate the chunks, and pour the powder into a freezer bag. Freeze until you need it for smoothies, sauces and baking.