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A naturally sweet, versatile, alkaline, fresh milk that's great for every need.
1 cup soaked raw almonds (soaked 4-8 hours)
4 cups filtered water
Pinch sun-dried sea salt
In a blender at medium, then high speed, blend ingredients until smooth. Pour through a strainer to separate remaining pulp. Save the pulp to use again for a lighter milk (we used the almond mush for cookies).
3 stars. Not bad. Used the almond milk in a Mocha drink...came out pretty good.
