Soak the almonds in 4 cups of filtered water in a large bowl. Cover and leave on the counter overnight.
In the morning, drain the almonds and dump into the food processor. Add 4 cups clean water and blend on high until there are no visible specks of almonds.
1 or 2 cups at at time, strain through a nut milk bag, cheesecloth, or a clean dishcloth into a clean quart jar. Squeeze as much liquid out as possible.
Discard the leftover almond pulp into a clean bowl. Repeat the straining step until all the milk has been strained. Store in the fridge with an airtight lid for up to 3 days.
Enjoy in smoothies, cereals, drinks, you name it. Don't forget to check out ways to use up the leftover almond pulp!
