Homemade nut mylk in just 30 minutes.
Bring four cups of water to a boil in a pot, that has a lid. Add 1/4 tsp salt when the water comes to a boil.
Add the nuts to the boiling water. Allow the nuts to soak in the boiling water for 15 minutes. Stir occasionally. Turn the burner off. Put the lid on the pot. Allow the nuts to soak for 15 minutes more, or longer if you're not in a rush. (See notes).
Drain the water. Rinse the nuts in fresh water.
Add the soaked nuts to the blender along with one cup of filtered water and all of the other ingredients. Blend for two to three minutes on high speed or until really smooth.
Add one more cup of water. Blend on high speed for two more minutes.
Add the rest of the water. (See notes). Blend for two minutes on high speed, or until really smooth.
Pour the almond milk through a fine sieve or a sifter. There should not be much that won't pass through the sieve. For an even smoother texture, cover the sieve with cheesecloth before pouring in the almond milk.
Refrigerate in an air tight container for up to three to four days.