Posted by: Scott Stewart, MSAc., LAc., Dipl.
makes about 2 cups
1 C. Organic, raw, unpasteurized almonds
Pinch of sea salt
1 t. High - grade vanilla extract
2 C. Filtered water
Water for soaking the almonds
Cheesecloth or nut bag
almonds have been blended.
5. Strain the mixture through a colander to get out the big chunks of almonds, then squeeze through cheesecloth into a glass container like a mason jar.
6. Refrigerate for up to 3 days.