⅔ cups almonds (soaked 12 hours)
2 cups filtered water
pinch vanilla bean powder or ½ teaspoon vanilla extract
pinch sea salt
optional – 1 teaspoon sweetener (maple syrup, raw agave, coconut crystals, raw honey) or pitted date
Drain the soaked almonds and rinse thoroughly, then blend all ingredients on high in a blender for 1-2 minutes until well combined.
Strain through a fine cheesecloth/muslin or a nutmeg bag. The result should be a lovely, smooth milk that doesn't contain any grainy pieces. Strain again or use a finer weave cloth if this has happened.
Place in a sealed jar or bottle. Will keep in the refrigerator for 2-3 days. Makes 550ml.