Place tiger nuts into a bowl and cover with water, add in a pinch of sea salt and let soak for 24-48 hours covered at room temperature. If you are going to soak for longer than 24 hours, rinse and change the soaking water after 24 hours. Tiger nuts are hard in texture so the longer you soak them the easier they will blend.

Rinse and strain the tiger nuts really well and then add to a high-speed blender. Cover with 5 cups filtered water, vanilla and Himalayan salt. Blend for 1-2 minutes.

Using a large bowl and a nut milk bag (linked below), strain the milk and transfer into a glass jar to store in the fridge for about 5 days.