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A bit of a twist on your regular almond milk.


3/4 cup almonds (or cashews)
1/4 cup sesame seeds
1/4 tsp salt
2 tbsp honey, if you are vegan maple syrup or other liquid sweeteners work well
4 cups water
1 tsp vanilla


Remove skins from almonds by placing them in a sauce pan with water. Bring to boil, drain, rinse with cold water and remove skins. If you are making raw almond milk, soak almonds over night in salted water to make skins easy to remove, or blend with skins on and strain well. Then place nuts, honey, sesame seeds, and a small amount of water into blender. Blend until very smooth. Add remaining water, salt and vanilla. Blend well. May be strained through a cheesecloth if a smoother milk is desired. Chill well.

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