Avocado Milk

Avocado Milk *nut-free *dairy-free *coconut-free *GAPS *AIP

Megan Drinks, Hors d'oeuvres, Condiments & Sides, Treats, Whole Food Recipes 22 Comments

We all know that avocados are healthy. What makes them so? They are rich in monounsaturated fat, amino acids,  and vitamins and minerals that have anti-inflammatory effects, including B vitamins, and vitamins K, E and C.

Most of us love avocado. Most of us are open to, or already have, enjoyed avocado in sweet settings: smoothies, cake or muffin recipes, as the base for raw chocolate ganache or fudge and ice cream. (Watch for my avocado ice cream recipe [again, super low-allergy approach!] coming next week!! 🙂 )

I created this recipe completely inspired by my teenage daughter and the need for one more milk that was allergy-friendly! So many food intolerances have been or still remain in this house. And they are always an impetus to create something new and delicious.

(While we are straining with all that we have to get completely well in every respect, in the meantime, may our health follies bless you! [insert chuckle])

Meaning~ if you can’t eat coconut, nuts or dairy– or if you want to avoid consuming these foods too often– we have a new milk for you that will give you broad healing nutrition while also protecting you from foods that your body doesn’t recognize as friendly. (Note- those with FODMAP sensitivities may not fare well with avocados, which can cause bloating when this condition is present.)

How’s it taste? Avocado milk is predictably creamy, doesn’t actually have a strong avocado flavor, pretty mild and versatile; and my recipe is perfumed heavily with vanilla. My daughter is the one who came up with this concept and original recipe. I praise her for her cutting edge creativity and delight to share my variation of her recipe. Please see her version as well; it has less vanilla and a bit of cinnamon.  When she first had the idea, she searched everywhere on the web for a recipe or for someone who had done it already. She found an open sea without a ripple. And so, here’s her splash! Kudos to Frances and may you love this too!!

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Final recipe thoughts and notes~

  • We use gelatin, just a teeny bit, to help keep the milk homogenized. It won’t settle. We also use gelatin because we believe it helps to keep the milk green! Amazingly, it does not brown. It can stay in the fridge for a few days; and it will stay completely light green and pretty. The gelatin must protect the avocado from oxygen, sealing in the color.
  • We use stevia to sweeten. As you know, stevia varies a lot, brand to brand and from one form to another. I ended up using NuNaturals stevia packets in my recipe so that the recipe would be really concrete for everyone. But their packets do contain maltodextrin/dextrose, which we usually stay away from; or, we consume it seldom. So, if you don’t mind using stevia, “to taste” then that’s the best route to go. I give you an estimate for the liquid stevia. Start with less and add more to your liking, whatever form you choose. You may also use between 2-4 tablespoons of raw honey, according to how sweet you like the milk.
  • How to use avocado milk? Anyway you usually like milk- over sprouted cereals, porridge, in smoothies, by itself, poured over a baked good with berries or other condiments, to make custard etc.
  • Last noteworthy thoughts~ avocado milk is pretty thick, and gets a bit thicker when chilled.

As usual, enjoy!

How to use avocado milk? Anyway you usually like milk- over sprouted cereals, porridge, in smoothies, by itself, poured over a baked good with berries or other condiments, to make custard etc.

 

Avocado Milk
Yum
Print Recipe
Servings Prep Time
4-6 servings 10 minutes
Servings Prep Time
4-6 servings 10 minutes
Avocado Milk
Yum
Print Recipe
Servings Prep Time
4-6 servings 10 minutes
Servings Prep Time
4-6 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. Place 1/2 cup water into small saucepan. Sprinkle gelatin over its surface. Heat and stir until foamy and gelatin has dissolved, about 2 minutes. Set aside.
  2. Place remaining ingredients into blender: remaining water, avocado, vanilla, stevia and sea salt. Blend on medium-high speed for 20 seconds. With motor still running, pour gelatin water through the door in the lid, processing an additional 10 seconds.
  3. Serve or chill until ready to use. (It will thicken slightly upon chilling.)
Recipe Notes

Avocado milk stays fresh and light green in the fridge for several days. You will not need to stir it again before serving, as no settling occurs.

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I created this recipe completely inspired by my teenage daughter and the need for yet one more milk that was allergy-friendly! So many food intolerances have been or still remain in this house. And they are always an impetus to create something new and delicious. While we are straining with all that we have to get completely well in every respect, in the meantime, may our health follies bless you! (insert chuckle) Meaning~ if you can't eat coconut, nuts or dairy-- or if you want to avoid consuming these foods too often-- we have a new milk for you that will give you broad healing nutrition while also protecting you from foods that your body doesn't recognize as friendly.