Blanched almonds steep in just-boiled water before a long blend renders them completely smooth; strained through layers of cheesecloth, the result is a rich, clean milk with the pulp reserved for later.
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In 2 1/2 quart saucepan, bring water to . Add almonds and remove pot from flame. Let sit covered for 20-30 minutes .
Transfer almonds and water to Vitamix. Process for few minutes until well homogenized.
Strain milk through nut bag or chinois lined with 2 layers of moistened cheesecloth. Reserve almond pulp and set aside.
Add vanilla and salt. Whisk to combine.
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