1. Soak almonds over night or at least 8 hours. Discard the water the almonds soaked in and rinse the almonds under the faucet.

2. Blend the almonds with 1 cup of spring water. You may have to add a little bit more water to assist in blending, but only add enough to blend.

3. Strain this mixture through cheese cloth into a bowl.

4. Pour the strained almond milk back into the blender and add the 3 tablespoons of agave. You can adjust the agave to your taste but the creamer should be sweet.

5. Scrape the vanilla beans from a sun dried vanilla pod into the creamer and finish blending. You now have raw vegan coffee creamer. Enjoy.