Add all ingredients to a blender. For a thicker almond milk, add slightly under 4 cups of water. For a thinner almond milk, add slightly more than 4 cups of water.

Blend on high until fully smooth and blended, about 2 minutes.

Strain through a nut milk bag. Pour the contents into the bag over a large bowl or glass measuring cup. Allow the liquid to pour out of the bag while you gently squeeze. Squeeze until all the liquid has been squeezed out and the almond pulp is dry.

Save the almond pulp for another use and store the almond milk in glass jars in the fridge for 3-4 days.