In a large glass bowl, add the almonds and the vanilla bean and cover in filtered water and place into the fridge to soak for at least 8 hours or overnight.
Drain the soaked almonds and vanilla bean, discard the soaking water and rinse.
Add the almond, vanilla bean, 4 cups of fresh cold filtered water, the figs and a pinch of sea salt to the pitcher of your high speed blender.
Cover and blend on high for 1-2 minutes. It will be milky and have a bit of foam on the top.
Strain milk through a nut bag and squeeze into a bowl.
Notes
These same instructions work for any nut that you prefer to use. You can use cashews, walnuts or other nuts of your choice.Store in a covered glass jar, bottle or pitcher in the refrigerator, it’ll be good for about 4-5 days.Separation is totally natural with homemade nut milks, just be sure to shake it up just before serving.