The simplest way is to start by soaking raw almonds overnight at room temperature. (If you’re in a rush, 15 minutes will do.) Drain the almonds in a strainer and rinse them with cool water. Place one cup of nuts in a blender with two cups of water. You can tweak the ratio to your liking. Blend for three minutes on high until the nuts are broken down into fine particles. Pour the mixture into a nut milk bag and close. Gently squeeze and press the bag over a container until all the liquid is extracted. The milk should last up to four days in the fridge.