Soak 1 cup raw almonds in water for at least 6 hours or overnight.

Drain and rinse the soaked almonds under cold water.

Place soaked almonds and 4 cups of fresh water in a high-speed blender and blend on high for 1-2 minutes until smooth.

Pour the blended mixture through a nut milk bag or fine mesh strainer into a bowl to separate the liquid from the pulp.

Gently squeeze the nut milk bag to extract all the liquid.

Return the strained almond milk to the blender, add maple syrup, vanilla extract, and a pinch of salt, then blend for 30 seconds to combine.

Transfer the almond milk creamer to a glass container with a tight lid and refrigerate for up to 5 days.

Shake well before each use to recombine any settled cream.