First, we need to proof the yeast to make sure it’s active. To do this heat a cup of unsweetened almond milk in a sauce pan
until heated through, but not too hot to touch. Remove from the heat, and stir in 1 teaspoon of raw honey until dissolved, then gently stir in a packet of active dry yeast. Set the yeast mixture aside to proof for 5-10 minutes. It should become bubbly and foamy. If it doesn’t, go grab yourself some new yeast.