Trick: How to scald milk and why/how to scald vegan milk

"Milk is an excellent carrier of flavors, and in many recipes, the real purpose of the milk-scalding step is to infuse it with flavor - and therefore bring the flavor into the final dish. Vanilla beans, fresh mint, lavender buds, cinnamon, and any number of other dried and fresh ingredients can be used. You'll see this technique used a lot in ice cream recipes, pastry cream, and other dessert recipes.

Scalding the milk can also help cut down on cooking time. Milk is an easy and relatively forgiving ingredient to heat, and when making a sauce or custard, it can help jump-start the cooking process. Be careful though - if you're mixing the milk into something with eggs, be sure the milk isn't so hot that it will cook the eggs.

In bread making, scalding the milk serves a more scientific purpose. The whey protein in milk can weaken gluten and prevent the dough from rising properly. Scalding the milk deactivates the protein so this doesn't happen."
Credit

"Ingredients:
1.5 cups almonds
6 cups filtered water
1/4 teaspoon salt
Vanilla extract (optional)
Maple syrup (optional)

Directions
Step One
Soak the almonds for at least 6 hours; 10-12 is even better. As the almonds soak, they become softer and absorb much of the water. This allows them to break down better and impart more flavor into the milk when blended."

See the rest of the steps and directions @ One Ingredient Chef

More Info...

1. Tips @ Vegan Cooking LiveJournal
2. Cooking with soy [or other non-dairy milk] @ Recipes.Answers
3. Scalding Milk: Is It Really Necessary? @ The Kitchn
4. At what temperature does Soy scald???? @ Barista  Exchange