Add 4 cups of water to blender along with the soaked almonds
Puree/liquify for 2-3 minutes until well blended.
Using a nut bag or a fine strainer, allow the liquid to pass through the strainer. Press out as much liquid as you can.
Stores for 2-3 days in the fridge.
Save the almond pulp for toppings on salads or desserts, or in smoothies or baking. For vanilla almond milk, add 1/2 tsp natural vanilla extract. For chocolate almond milk, add 1 tsp raw cacao powder and 1 date or 1-3 drops stevia