Soaked raw almonds blend into a silky, naturally creamy base here, with just a pinch of salt and a touch of vanilla to round out the flavor. Straining through a nut milk bag gives you a smooth, pulp-free milk with none of the stabilizers or additives found in store-bought cartons, so you know exactly what's going into your glass. A drizzle of maple syrup or honey adds gentle sweetness without overwhelming the clean, nutty taste, and the whole process comes together with simple pantry staples and a blender. This one is a great fit for an anti-inflammatory kitchen, since you're building it from whole almonds and water rather than relying on processed alternatives. It keeps well in the fridge for sipping, pouring over cereal, or blending into smoothies throughout the week, and just needs a good shake before serving since it naturally separates on standing.
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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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