Recipe by Sydney Mike
This gem of a recipe was found in the 2005 cookbook, Raw Food -- Real World. NOTE: For those who might be concerned about whether or not agave nectar is a raw food, here is a quote from the internet = "To make the agave nectar, sap is extracted from the pina, filtered, and heated at a low temperature, which breaks down the carbohydrates into sugars. Lighter and darker varieties of agave nectar are made from the same plants. Because of the low temperatures used in processing many varieties (under 118°F) raw foods enthusiasts generally regard agave nectar as a raw food."
Top Review by TooManyRoommates
what a great way to make "milk" fast! thanks so much for posting. It seemed more reminiscent of vanilla soy milk, than plain soy milk or regular milk, but very good! a bit sweet for me. i will make again but use about half of the agave nectar. Thank you so much! this is great!
- 2 tablespoons almond butter (actually raw almond butter, measures!)
- 2 cups bottled water (actually filtered water)
- 1 pinch sea salt
- 2 tablespoons agave nectar
- 1⁄2 teaspoon vanilla extract
- 1 tablespoon coconut butter (optional)