Soaking raw almonds overnight and blending them with fresh cold water gives you a creamy, naturally nutty base with none of the stabilizers or gums found in store-bought cartons. A quick strain through a nut milk bag or cheesecloth leaves behind a silky, pourable milk that's completely yours to season — a touch of maple syrup and vanilla if you want it sweet, or nothing at all if you'd rather keep it clean and plain. Since you're building it from scratch, you decide exactly what goes in, which makes it easy to keep the finished jar in line with an added salt free lifestyle. It's the kind of small kitchen project that pays off all week: pour it over cereal, stir it into coffee, or sip it straight from the fridge once it's had time to chill. Just give it a good shake before pouring, since the natural separation is a sign there's nothing artificial holding it together.
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Place the almonds in a bowl and cover with at least 2 inches of cold water. Soak at room temperature for 8 hours or overnight, until the almonds are plump and the skins have softened slightly.
Drain and rinse the soaked almonds under cold running water, then discard the soaking water.
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