- 4 cups water, divided
- 1 tablespoon tapioca flour
- 1/4 cup raw unsalted almonds
- 1 teaspoon soy lecithin
- 1 dash vanilla extract
- Combine 1 cup water and tapioca flour in a microwave-safe cup; heat in microwave until boiling, about 3 minutes.
- Combine tapioca mixture, remaining 3 cups water, almonds, soy lecithin, and vanilla extract in a high-powered blender; blend on high until smooth.
- Strain mixture through cheese cloth layers into a container. Keep refrigerated.