Good old home-made almond milk. Keep a quart in the fridge for every day connivence.
1 cup Soaked Almonds, soak for 12 hours (or less)
1 tablespoon vanilla extract
4½ cup Water
½ cup chopped dates (for sweetness!)
Blend ingredients for 30-45 seconds. Time will vary depending on the quality of your blender. Mine isn’t very good, but for you folks with VitaMixs that could crush cement, 30 seconds will be more tan enough.
Once blended, you’ll want to strain the almond meal out of the milk. I dehydrate mine on a teflex sheet for about 8 hours at a temperature of around 105. The meal is great to use as a lighter option in recipes that call for nuts or seeds.