pouring a cup of raw almonds (unsalted, NOT roasted) in a small bowl, and cover with 2 cups of filtered water. Let them soak overnight until they soft and a little plump. The next morning, drain the almonds, and rinse them. Pour the almonds into a blender, along with 4 cups of filtered water and a pinch of salt. 

Blend on high for about 3 minutes, then pour mixture into a nut milk bag over a bowl, cheesecloth over a bowl, or into a large but very fine sieve/strainer. Squeeze the nut milk bag very well to get all of the milk out. If you're using a fine sieve, stirring the almond pulp gently with a spoon helps to strain the milk. Pour the milk into a large pitcher, and refrigerate for up to 3-4 days.