- Soak raw almonds in water for a minimum of 8 hours.
- Drain water from almonds and rinse thoroughly.
- Place almonds in a food processor or high-speed blender along with 4 cups of water.
- Blend nuts and water until smooth.
- Pour liquid into a large bowl through a clean paint strainer bag.
- Gently squeeze the pulp in the paint strainer bag to wring out the remaining almond milk.
- Serve or keep refrigerated in a glass container.
Can be kept refrigerated up to one week.