Okay, so maybe I’m still just riding high on how satisfying it has been to completely cease and desist on buying prepackaged chicken and vegetable stocks at the store because I learned how to make them myself, but when I saw these two articles, I had to share them.
I love almond milk. I’m nuts for it. There. That’s right, I said it. Moving on. Rice milk has been a good friend on occasion too, but almond milk stole my heart (and my cereal) a long time ago. I used to have pretty pronounced lactose intolerance, but since going gluten free about a year ago, that seems to have gotten WAAAAY better.
I’m totally going to try making both of these at some point in the near-ish future, but since I was too excited to wait and show my results, I’ll leave you with the instruction pages, if you try either one, please tell me how it came out!!