Rinse the soaked almonds very well in a strainer. This helps remove the inhibitor enzymes on the outside of the nuts and helps make them more easily digestible and less acidic.
Place the soaked almonds and the filtered water in a blender and blend on high until smooth.
Taking a nut milk bag or cheese cloth, pour the mixture through the cloth into a separate container.
Squeeze all of the liquid out of the cloth with your hands, so you can get all of the milk out. Discard all the nut pulp and nut fiber, or save for another recipe. If you are in a rush, pour the liquid through a fine strainer (although you won’t get every drop of milk out, the way you would with the cheesecloth).
Do a quick rinse of the blender. To make a smoothie right away pour some of the strained almond milk back in the blender with some stevia to sweeten it, along with some vanilla extract, and any other smoothie ingredients you are using. Store the rest in a container with a lid in the fridge.