|8 h||0 min||2|
|1 cup whole||Almonds, raw (can use hazelnuts or pumpkin seeds)|
|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.