Drain the soaked almonds and rinse them well. (Discard the soaking water.) Combine all of the almonds and fresh water in a blender, and blend the almond have broken down and the milk looks creamy.
Strain the almond milk through a nut-milk bag or cheese cloth, squeezing well to extract the extra liquid. You can save the remaining almond pulp for another recipe, or discard.
Store the almond milk in an airtight container in the fridge for up to 4 days. (You can freeze leftovers, if needed, for up to 3 months, too!)
For an extra-special treat, try adding 1 tablespoon of coconut oil, 1 tablespoon of vanilla, and 2 tablespoons of maple syrup or 2 pitted dates to the mixture before blending. The resulting almond milk is extra-creamy, sweet, and irresistible!