I was craving almond milk and had 15 minutes until I had to head out the door today. Hmmm, what to do? I had a jar of raw almond butter and fresh coconut water in the fridge, so I gave it a go. It worked! And I still had 10 minutes to spare—just enough time to take some quick pics.
I bet you could add a spoonful of cacao powder, fresh berries, banana or a pinch of cinnamon, for a tasty whole food treat, too. This recipe is naturally sweet from the coconut water, but if you would like it sweeter, blend in a date or two, or add some raw, wild-harvested honey, maple syrup or agave nectar. Use almond extract instead of vanilla. Add some ice cubes for a frostier version. Try this recipe with hazelnut butter or cashew butter. Infinite possibilities.
Makes: 5 cups
Time: 5 minutes
3 tbsp raw almond butter
5 cups fresh coconut water (can substitute pure water, but you may want to sweeten per suggestions above)
1 tsp vanilla extract (or seeds from one organic vanilla bean, either is optional…choose gluten-free extract if you have a sensitivity)
Pinch sea salt
Let’s get started.
Place all ingredients in the blender and mix well. Pour into a fun glass and enjoy.
Store remaining almond milk in the fridge. It may separate, just stir it up before drinking.
Try this recipe with any nut butter you have on hand in the pantry.
And check out my ginormous article about Making Non-Dairy Milks.
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