Place raw almonds in glass or tupperware container. Fill the container with water until the almonds are submerged. Place in the fridge overnight.
Remove the soaked almonds from the refrigerator. Drain the water from the container.
Place soaked almonds in blender along with 3-4 cups of cold water.
Blend for one minute on high or until it sounds like all of the almonds are completely blended.
Strain out the pulp from the almond milk by pouring the liquid through a nut milk bag into a large bowl.
Funnel the almond milk from the large bowl into a glass bottle.
Refrigerate up to 7 days.
I have made this recipe using both 3 and 4 cups of water. However, I use 4 cups of water now so that it makes a bigger batch and we think it tastes just as great.
Soak almonds between 4-48 hours in the refrigerator. I have soaked for over 48 hours and didn't notice a difference in the flavor or shelf life.
The purpose of the large bowl- it makes a huge mess if trying to filter the milk directly into a jar. A cheese cloth and dish towel can also be used as strainers!