2 cups of almonds soaked in boiling water for 5 minutes, drained, rinsed, drained and peeled. The peeled almonds are then soaked 8-12 hours.
1 cup filtered water
1/4 teaspoon probiotic powder
2 teaspoons miso (we use chickpea because it is the only miso that is gluten free, as well as soy free)
2 teaspoon nutritional yeast
1/8 red onion diced
pinch nutmeg, ground pepper, and salt.
place all ingredients in a high speed blender until smooth.
place mixture in a nut milk bag. place filled nut milk bag in a colander over a bowl. Place in a warm place for two hours. After two hours place a weight (jar of grains, seeds, or nuts) on top of nut milk bag to help press out excess liquid. Continue fermenting for a total of 8-12 hours.then refrigerate. It keeps in the refrigerator for a week.
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