Soak almonds in four cups of spring water overnight in the refrigerator. Drain water. In a blender, purée almonds and remaining four cups of spring water. Strain pulp through a nut milk bag or cheesecloth. Reserve almond milk and two tablespoons of pulp. Working in batches, place milk, pulp, and next nine ingredients in blender and blend until well puréed. Season to taste with fresh ground pepper.
