Prep 2 mins
Cook 0 mins
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."
- 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)
- Place all the ingredients in a blender & puree until smooth.
- Can be used as a beverage 'straight up,' or as an ingredient for other shakes requiring a nut milk.
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!
What a quick, easy and YUMMY recipe!!! I would never have thought that making nut milk yourself could be this easy! The taste is earthy, slightly sweet and has a touch of vanilla. Very, very nice and in all ways on a par with shop-bought nut/seed milk. I did not use the coconut butter and subbed raw sunflower seed butter for the almond butter as Im allergic to almonds. It was great and will surely be made again and again in my house! THANKS SO MUCH for sharing this true gem of a recipe with us, Syd! Made and reviewed for my chosen chef in Veggie Swap 15 Octobre 09.
Really good made with tahini as well. That is what I had on hand once when I saw Lalaloula made it with a seed butter. I have also used almond hazelnut butter, as well as organic cashew butter. I never use agave nectar and also do not think it is raw, in it's place I substitute organic, raw, local, honey and have tried the optional organic coconut butter also which lent a coconut flavour to the final product. I would use this recipe again with raw honey or without any sweetener or sea salt when making Honey Hot Chocolate because it already contains them. Originally made for Veggie Swap 38 ~ September ~