Soak raw almonds in cold water for 8-48 hours, then drain.

Place drained soaked almonds and cold, filtered water in a blender.

Blend for 60-90 seconds until smooth.

Strain the mixture through a sieve lined with several layers of cheesecloth, squeezing out all the liquid.

Stir in vanilla bean paste, agave nectar, and a pinch of salt.

Serve immediately or refrigerate for up to 5 days.

Add the strained almond bits to baked goods, or toast them to sprinkle on cereal, yogurt, or ice cream.