Creamy, dairy free almond milk comes together with just soaked raw almonds and cold water, blended until frothy and strained through a nut milk bag for a silky, pulp-free finish. A pinch of salt and a splash of vanilla round out the flavor, giving it a subtly sweet, toasty depth without any processed additives. The whole process is refreshingly simple: soak, blend, strain, chill, and you've got a fresh batch ready for your fridge. Because it's built from whole almonds and water with nothing artificial or processed added in, it's a natural fit for a Whole30 kitchen. Give it a good shake before pouring, since it separates naturally on standing, and enjoy it poured over ice, stirred into coffee, or sipped straight from the jar.
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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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