Good old home-made almond milk. Keep a quart in the fridge for every day connivence.

Recipe Directions

Blend ingredients for 30-45 seconds. Time will vary depending on the quality of your blender. Mine isn’t very good, but for you folks with VitaMixs that could crush cement, 30 seconds will be more tan enough.
Once blended, you’ll want to strain the almond meal out of the milk. I dehydrate mine on a teflex sheet for about 8 hours at a temperature of around 105. The meal is great to use as a lighter option in recipes that call for nuts or seeds.

Nathaniel Westley's Thoughts

Good old home-made almond milk. Keep a quart in the fridge for every day connivence.

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