Almond Milk

1 cup raw almonds

4 cups filtered water

1 tablespoon pure vanilla extract or one vanilla bean, split

Pinch of sea salt

1 tablespoon coconut oil or coconut butter (optional)

Cover the almonds with water and soak overnight.

Drain and rinse the almonds. Blend them with the water, vanilla and coconut in a high-powered blender until pureed.

Squeeze the pulp through the nut milk bag.