Vanilla-flavored tapioca and almond butter add great flavor and body to this dairy-free smoothie.
2 cups almond milk, divided
2 tablespoons quick-cooking tapioca
1/4 teaspoon vanilla extract
5 ice cubes
2 cups frozen strawberries
1 tablespoon almond butter
2 artificial sweetener
Chopped almonds to garnish
How to Make It
Combine 1 cup almond milk and tapioca in a small saucepan. Let soak 5 minutes, then turn heat to high and bring to a boil. Turn off heat, let cool slightly, and stir in vanilla extract. Let this mixture cool completely.
Combine remaining 1 cup of almond milk and remaining ingredients in a blender, blending until smooth. Add cooled tapioca mixture and blend until incorporated. Pour into 2 glasses and garnish with chopped almonds.
Nutrition information per serving: Calories 326, Cholesterol 0 mg, Total fat 5 g, , Fiber 6 g, Saturated 1 g, Calcium 288 mg, Monounsaturated 7 g, Magnesium 81 mg, Polyunsaturated 5 g, Sodium 41 mg, Carb 50 g, Potassium 656 mg, Protein 6 g, Vitamin E 13 mg
Almond butter may be found next to the jams and jellies in most supermarkets and natural food stores. Almond butter can be made at home by grinding together 1 cup roasted almonds and 1/8 teaspoon salt in a food processor or blender, then adding 3 tablespoons almond or vegetable oil in a slow, steady stream, and blending until the mixture comes together. This recipe makes 3/4 cup.
Almond milk may be found in health food stores and many supermarkets in a shelf-stable box; it is usually next to the soy beverages. Or, to make your own almond milk at home, combine 1 cup blanched almonds, roasted and still warm; 3 cups water and 1 teaspoon honey in a blender. Process at low speed for 1 minute, then 3 minutes at high speed until smooth. Strain the mixture through cheesecloth to remove remaining solids. Refrigerate. For vanilla-flavored almond milk, add 1 teaspoon vanilla extract.
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