Place almonds in a quart size mason jar and cover with 2 cups filtered water. Place the lid on and refrigerate for 12 hours (or up to 24). Drain and rinse almonds.
Transfer soaked and drained almonds to a jar of a high speed blender. Add 1 1/2 cups filtered water, dried lavender, and raw honey. Blend on high for 1-2 minutes until smooth.
Pour through nut milk bag set over a large spouted measuring cup or bowl. Carefully squeeze until all liquid has been extracted. Discard almond pulp.
Pour lavender honey almond coffee creamer into a mason jar and refrigerate. Use within 3 days.