2 cups raw almonds
4 cups water
half a vanilla bean scraped
pinch of cinnamon
Soak almonds in water overnight.
Place almonds together with the water in a blender and blend into pulp until smooth and creamy.
Place in muslin or fine cloth and strain into a jug. Squeeze as much of the liquid out at possible. Add in vanilla and cinnamon and keep in the fridge.
You can use the almond meal by drying out in a low slow oven (be careful not to toast). Then keep it in the freezer until needed.