Place almonds in a small bowl, cover with water.
Add ¼ teaspoon of pink salt. Stir and let sit for at least 4 hours (best if left to soak overnight).
Strain and rinse almonds (SAVE 3 CUPS OF THE WATER).
Combine the soaked almonds, vanilla extract, remaining pink salt, and pumpkin salt in a blender with the 3 cups of saved water.Blend on low for 3 minutes, until smooth and creamy.
Using a cheese cloth or nut milk bag, line a bowl and pour the almond mixture into the bowl.
Lift up edges of cheese cloth, wrap the almond mixture and squeeze out all the milk into the bowl.
Transfer the milk into a resealable glass jar and put in the fridge.