Soak one cup of raw almonds in water for about 4 hours.
Drain water from almonds and rinse them well.
Add 4 cups of fresh, filtered water and rinsed almonds to your high powered blender - Vitamix recommended.
Blend on high speed for about a minute, until everything is blended and milk looks creamy.
Strain the milk through a nut milk bag or cheese cloth into a large jar or bottle. Squeeze the bag well to get all of the milk.
Discard the almond remnants or you can save to add to recipes. (Dehydrate to make almond flour.) I add the flour to pancakes, muffins, or waffles.
Store the milk in an air tight container in the refrigerator for up to 3-4 days. You can also freeze in ice cube trays to add to future smoothies!