Rating5/5 (from 2 ratings)5
YieldMakes 2 cups.
2 cup almonds, soaked 8 hours
1 tablespoon liquid smoke, not a raw ingredient
2 teaspoon smoked salt
½ cup nama shoyu
2 tablespoon agave syrup
After soaking almonds overnight in water, soak another 8 hours or longer in remaining ingredients. (I find a gallon ziplock bag works great!) Then place in dehydrator on mesh and dry at 105 degrees until crispy.
Rkbush's ThoughtsBy rkbush
Tastes like bacon, but lets the pig live. They’re hard to leave along, so you might want to make a double batch.
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