- 1/2 Cup Blanched almonds or pumpkin seeds
- 1/2 Cup Sunflower seeds
- 1/2 Cup Filtered water
- 2 Teaspoons Apple cider vinegar
- 1 Teaspoon Miso paste (to taste)
- 2 Teaspoons Tahini
- Grind the almonds and seeds until fine.
- Mix the remaining ingredients into the water and mix thoroughly into the ground seeds. Place in a bowl, cover with a tea towel and leave in a warm place for 12 to 24 hours.
- Put into ramekins, moulds or a jar. Will store in the fridge for up to 3 days.