Place the almonds and oil in an upright blender and blend until smooth. Pass through a fine sieve, discarding the solids. Transfer to a saucepan over low heat and gradually whisk in the milk. Add the xanthan gum and stir for about 1 minute or until thickened and emulsified. Season with salt and pepper. Set aside and keep warm.
This can be made 1 day in advance and stored in an airtight container in the fridge. Reheat before serving.
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