I usually use things like that as a soil drench, diluted or not. Often I just pour some around the roots & then water it in.

Unsweetened would be the healthiest choice, I am assuming, but if you are a dairy lover, and are unsure of the switch, I would recommend trying something with a little bit of sweetness to it first. Though I have not had unsweetened almond, we have bought the unsweetened soy, and it is definitely a different kind of taste compared to regular milk. Dairy milk to me has a bit of sweetness to it. Likewise, if you are used to 2%, I would say almond or soy is closer in consistency than rice milk. Rice milk to me is similar to skim milk because it is thinner. But like I said, we really do enjoy all of the kinds! Also everybody tastes things differently, so try a few different kinds before you decide what you like. Even from brand to brand it is different. I really dislike generic soy milks. As much as I would like to pay less, there is a big difference in taste and quality, IMHO.

The pulp will still be just damp enough to pack together, kinda' like clay, but still crumble under pressure. You shouldn't see any visible moisture if pressed. What is left? Fat, protein, fiber, and much of the nutrition. I like to dry nut pulp at a fairly low heat - 125-degrees F and under. It dries fairly quickly and works in nearly any recipe that calls for almond flour. I dry it on the fruit roll-up sheets. I usually make it finer after it's completely dry by placing it in a mini food processor (if necessary - not all recipes require fine almond flour, but most do). You could also place it in a bag and roll it with a rolling pin into a finer flour just by rolling the clumpy mixture. You can also use raw pulp and make a number of things like "cereal", crackers, snack foods, and a whole lot of other interesting things. Many will be dehydrated at a fairly low temperature - especially if you follow RAW food recipes - and raw foods recipes are a great resource. Some of the recipes I've gleaned, and you can find these and more on-line: -Almond Pulp Freezer Fudge -Almond Pulp Crackers -Raw Almond Pulp Cookies -Almond Pulp Crunch -Homemade Almond Butter (but you need a high-speed blender like a Vitamix) -Almond Pulp Breakfast Power Bread -Cinnamon Peanut Butter Almond Pulp Crackers The link below is a great place to find recipes using almond flour. Honeyville Grain Almond Flour is superior to homemade, but homemade is soooooooo much cheaper. -Grainlady Here is a link that might be useful: Elanas Pantry

I don't believe in consuming dairy, and I avoid soy, so I use a lot of nut milk. It's easy and cheap to make your own. Just blend soaked almonds with water, though it works best with a high-speed blender. Or, even easier, blend a little almond butter with water and you get instant almond milk. If you make it yourself, it's even cheaper than dairy milk and so much better for you and the environment. Additionally, you still get the benefits of the live enzymes that the packaged pasturization destroys. Hemp milk is also great, and absolutely loaded with nutrition.