Step 1

In a medium bowl combine 1 1/2 cups of the water and almonds. Cover and let stand 12 to 48 hours (the longer the almonds stand in water, the creamier the milk will be). Drain nuts, discarding liquid. Rinse well and drain again.

Step 2

In a blender combine almond, the remaining 3 cups water, and salt. Cover and blend on high 2 minutes.

Step 3

Line a colander with two layers of 100-percent-cotton cheesecloth and set over a large bowl. Strain almond mixture through colander, bringing up corners of cheesecloth and squeezing mixture gently to release liquid; discard solids. If desired, stir in honey and/or vanilla. Store in the refrigerator up to 1 week. Stir before serving.