Yield 1 quart
1 cup raw almonds
5 cups water
1/2 teaspoon vanilla (or to taste)
Soak almonds uncovered over night in room temperature water. Rinse very well. 3-4 cups water with almonds in high-powered blender. Blend until thoroughly and finely blended. There will be tiny almond pieces at bottom. We leave in, but you can strain out pieces if desired. Store in air tight container in refrigerator for up to 1 week (if it lasts that long!!).