| 5 | 480 | 457 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 8 h | 0 min | 2 |
| 1 cup whole | Almonds, raw (can use hazelnuts or pumpkin seeds) |
| 4 cup | Water |
| 1 pinch | Sea Salt (optional) |
| 1/4 tsp | Vanilla extract, pure (a dash) |
| 1/4 tsp | Honey, raw (a dash, optional) |
Soak nuts overnight. Drain and throw away water. Rinse well.
Blend with water, and a dash of salt or kelp. Use as is or strain in cheesecloth or a nut bag and use pulp in bread, crackers, etc.
(If you have a small blender: throw in 1 cup almonds with 2 cups water. Strain, throw almond pulp back in with 2 more cups water and blend).
Option: Remove skins for those with sensitive digestion. They slip right off if soaked.
*Prep time reflects overnight soaking.
| Meat Alternative | 2.1 |
