Janet Doane knows her almonds, after all, she is the author of Almond Essence, a dairy-free recipe book that shows you how to make and use (for seed cheeses, kefir, etc.) nut milk from sprouted almonds and other nuts and seeds. As to be expected, Janet was more than a little disappointed when almond pasteuriation came into play, but she has sought out and found truly raw almonds from a number of suppliers. For your own resources, I have included Janet's list below (thanks Janet!) as well as a couple of almond milk recipes to get you started ...

http://www.nutnother.com
http://shop.livingnutz.com
http://www.rawfromthefarm.com
www.traderjoes.com (they have raw organic almonds from Spain)
http://www.wholesale-almonds.com
http://www.goneraw.com/forums/3/topics/1354
http://www.livingtreecommunity.com (raw almond butter)

Almond Milk Recipes:

Really Raw Almond Milk (Vegan, Gluten-Free, Soy-Free)       

1 1/2 cups of raw almonds, soaked in water overnight
4 cups of filtered or spring water
3-5 dates (optional)

Blend 1 ½ cups of raw almonds that have been soaked overnight in 4 cups of water. Blend with dates if you like your milk with a hint of sweetness. Strain once to remove almond granules.  It can be stored safely for 3-4 days in the refrigerator.

Elana's Almond Milk (Vegan, Gluten-Free, Soy-Free)       

2 cups almonds
4 cups water
1 vanilla bean (or 1 teaspoon vanilla extract)

Soak almonds and vanilla bean overnight.

Discard soaking water and rinse almonds in a deep bowl of water, repeat until water is clear. Place soaked almonds, vanilla bean and 4 cups of water in blender. Blend on highest speed for 90 seconds. Strain milk through cheesecloth or a fine mesh paint strainer bag, discarding solids. Serve.

Making this almond milk is quick and dirty, you will definitely get your hands wet as you squeeze it through the paint bag. After you’re done, you can enjoy this rich gluten-free almond milk in chai with a splash of agave; perfect for fall.