Place the beans and lemon juice in a bowl.

Cover the beans with water, and let them soak for 12-24 hours.

Drain and rinse the beans.

Add the beans and three cups of water to a blender, and blend for about 2 minutes until it appears smooth.

Strain the mixture through a fine sieve or nut milk bag, removing the bean pulp.

Heat a pot over medium heat, and add the bean milk.

Stirring constantly, warm the bean milk for 10 minutes. BE CAREFUL to not let the mixture come to a rolling boil, only a low simmer. Otherwise, the milk will scald, and it will have a burnt taste.

Stir in the final cup of water, vanilla, salt, maple syrup, and stevia.

Cool.

Pour into a storage container, and store in the fridge.

Use as you would regular milk!