A quick and easy 5-minute way to make banana bread milk! Naturally dairy-free, creamy, frothy and sweet, and perfect for smoothies, granola, breakfast, as a snack and more.
- ½ cup pecans (unsoaked)
- ⅓ cup cashews (unsoaked)
- 2 pitted Medjool dates
- 1 small banana or ½ large banana, sliced
- 5 cups unsweetened soy milk
- 1–2 tbsp maple syrup, depending on sweetness preference
- 1 tsp vanilla extract
- pinch of sea salt
- ½ tsp cinnamon
- 1/8 tsp nutmeg
Place all ingredients in the filter basket. Make sure the Medjool date are pitted.
Attach the filter basket to the top of the Almond Cow and twist in the direction of the arrow to secure. The arrow indicated how to open and close the basket.
Fill the Almond Cow base to the MIN line (5 cups) with soy milk and attach the top. You can also use water for this recipe, but this will result in a light version.
Plug in the Almond Cow and press the cow start button.
A green light will start flashing and it will automatically run through 3 stages.
When the green light stops flashing, the banana bread milk is ready.
Open the Almond Cow and unlock the filter basket.
Transfer to a sealed jar and refrigerate or warm on the stove and enjoy warm.
This banana bread milk will keep in the refrigerator up to 4-5 days. Enjoy cold (and shake well) for best taste.
This drink is delicious hot or cold, but it is also great in smoothies, for breakfast with granola, in coffee or baked goods.
Does it keep? 4-5 days in the fridge and 1 month in the fridge.
Keep the pulp to make sweet cookies. Simply place the pulp on a baking sheet lined with baking paper and bake until solid or crispy.
Keywords: almond cow, vegan, dairyfree, glutenfree, drink, banana bread