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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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Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
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