Almond milk vegan is an alternative to cow milk. Fill 200 g almond seeds into a bowl, cover with water and leave to swell overnight. Drain the water the next day. Pour the almonds into a mixing bowl, add 1 litre of fresh water and mix very finely at the highest speed. Line the sieve with a gauze cloth and place on a measuring cup. Pour the almond milk into the cloth, squeeze out the milk vigorously, pour into a boiled bottle and close tightly. In the fridge, almond milk vegan is stable for 2 to 3 days. It tastes great on its own or in coffee and can be refined with a pinch of cinnamon, vanilla powder or cardamom. Who likes almond milk vegan rather sweeter, can puree a date, honey or agave syrup with.