I don’t make almond milk that often. It’s usually a once a year, Pesasch thing, but there is really no reason not to make it more often. One of the things that I love about making almond milk is that you don’t just get milk, you get finely grated almonds that you can use in a ton of different things. After I dry out the leftover almonds, I can grind them again and it makes it fine enough to use as a flour or just use them as is.

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