Take your soaked almonds (throw away the soaking water), and place them in a blender. Add the 4 cups of fresh water. Blend for 1 to 2 minutes until the almonds are ground down.

Pour your almond milk into a nut milk bag (see notes) over a large bowl. Squeeze the bag so that the milk flows through the bag and into the bowl. The almond pulp should be left inside the bag.

Sweeten your milk if desired. Place the milk into a container, and store it in the coldest part of the refrigerator. The milk should last 2 to 3 days.

Makes 4 cups