Almond milk is a yummy alternative to cows milk, and is great for building up the Ojas (essential energy) in the body. It contains good amounts of vitamin E and calcium, has no cholesterol or saturated fats and is great for strong bones and glowing skin!
1 cup of raw almonds, soaked in water overnight
2 cups of water
pinch of sea salt
2 grinds of black pepper
1/4 teaspoon cardamon
1/4 teaspoon vanilla extract
1 teaspoon of lecithin granules to stop the milk from separating
Drain the soaked almonds and place in a high speed blender. Process or pulse until the almonds are coarsely chopped.
With the blender running, pour the water in with the nuts and process until the ingredients are well ground (approx 1-3 mins).
Add the salt, pepper, vanilla extract, cardamon and lecithin and blend again briefly.
Strain the mixture through hessian cloth, a nut milk bag or high quality strainer and collect in a glass jar or bowl. Give the pulp a good squeeze to get as much of the liquid out as possible.
The milk will keep for up to 5-7 days in the fridge.
The remaining almond pulp can be dried in the oven at a low temperature or in a dehydrator to make almond meal (flour) for baking. It can also be used as a facial cleanser or in a relaxing bath!