There is something very satisfying about "building your own" anything.

Makes 2 1/4 cups


  • 3 cups water
  • 1 cup crunchy almonds (see separate recipe)
  • 1 tsp. raw honey
  • 1/2 tsp. vanilla extract
  • Pinch sea salt


    In the container of a high-speed blender, combine all the ingredients. Blend on high speed for 2 minutes. Strain through a chinois and compost the pulp. Rinse the blender and return the almond milk to it. Blend on high speed for 1 minute, then strain again through the chinois.

    Almond milk can be served warm or chilled. Use within 4 days and be sure to shake well before pouring (separation is normal).

    From Back to Butter: A Traditional Foods Cookbook (Fair Winds Press) by Molly Chester and Sandy Schrecengost.

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