[Sca-cooks] Almond Milk

[Susan Lord Williams]

I don’t trust store bought almond milk.

The Andalusian way is simple. Its ground peeled raw almonds. Add chicken or meat broth and strained through a cheesecloth. If I don’t have broth, I mix water and a bouillon cube. With a food processor to grind the almonds its speedy. 
Every week, I have recipes calling for it so I would be terribly limited if I didn’t use recipes calling for almond milk.