Soak raw almonds overnight with a pinch of sea salt.

Rinse the almonds and place into the blender with the water (divide the nuts and use a total of 7 cups of water if you’d prefer almond milk)

Pulse until finely pureed. Try not to blend so long as to heat the blender.

Strain in a nutmilk bag or lined strainer and store!

Fresh almond cream is delicious and will last for about a week in the fridge. Freeze into cubes for perfectly portioned coffee creamer or for use in recipes and a longer shelf-life.

Separation is natural. Shake before using.