- Place the water and almonds in a blender. Blend on high for 2 minutes.
- To strain out the pulp, line a tall and thin pitcher (enough to hold about six cups) with a nut milk bag and slowly pour the contents through the bag into the pitcher. Slowly squeeze the bag until all of the nut milk is transferred to the pitcher.
- Add in some vanilla bean and/or agave if you want some sweetness, but I think it tastes better plain. Serve chilled.
- If you’ve sifted out the pulp and would like to store it for using later, measure out the pulp into 1/2 or 1 cup servings and refrigerate or freeze it in ziploc bags.