1 cup peeled almonds (whole or slivered)
2 TB coconut oil
¼ cup agave or honey
1 tsp vanilla extract
1/8 tsp sea salt
4 cups water
Place the almonds in a container and cover with water. Cover and place in the refrigerator overnight.
Drain the almonds and place in a blender (Vita Mix is preferable for the power).Add the coconut oil, agave, vanilla and salt and pulse until finely chopped. Add the 4 cups water and blend one minute.
Strain the mixture through doubled cheese cloth or, alternately, a paint bag. Squeeze out as much liquid as possible.
Refrigerate up to 2 weeks.
Alternatively cashews, oats or brazil nuts may be substituted.
