Almond milk has got calcium, vitamin A, vitamin D, and the antioxidant vitamin E. It is also very low in fat and does not have all the chemicals which diary often has nowadays. Plus many people are intolerant to dairy without realising it – bloated stomach, spots, and itchy red eyes are just a few symptoms of this.

I have discovered that almond milk can be used in anything and everything – cakes, milkshakes, pancakes, coffee, ice cream – basically anything that diary milk is used in can be substituted for almond milk with a weird taste or texture which as a vegan was an absolute life changing result to discover!

The only fly in the ointment is that most supermarket bought Almond Milks has such a small percentage of almond in them and are mainly water. This is not too much of a problem but to make a more delicious version that is definitely organic and fresh try this very easy recipe that takes 2 seconds:

Vanilla Almond Milk

1 cup raw organic almonds, 4 cups filtered water, seeds of ½ vanilla bean, tiny pinch of sea salt

1. Place the almonds in a large bowl. Cover with water, and soak them overnight. (TIP: soak the almonds in hot water for 1–2 hours to speed up the process.)

2. Rinse and drain the soaked almonds, and place them in a high-speed blender or food processor along with the filtered water. Blend and then place in a strainer over a large bowl with a piece of cheesecloth over it.

3. Pour the contents of the blender into the cheesecloth. Fold up the edges of the cheesecloth, and gently squeeze the cheesecloth to release the milk.

4. Place the almond milk back in the blender, and add the vanilla bean seeds, and salt. Blend until frothy.

5. Pour into a large jar or pitcher with an airtight seal. Store in the refrigerator for three to five days. Shake the jar before serving.

If you want to make it a sweet drink you can add cacao powder or a touch of agave syrup.