Vanilla Bean Almond Milk and Va-nana-rama Smoothie


Va-nana-ramam Smoothie

My friend, Cathy, recently attended a two-day Raw Foods cooking class. I was a bit very skeptical. Why in the world would you spend two days learning to not cook?! Well, let me tell you, she did come home with some delicious treats that made me feel good about enJOYing them. My favorite recipe was a smoothie made with fresh almond milk (oh, what a difference!), vanilla bean and frozen banana.

Please consider taking the time to make your almond milk from scratch. I have tried this recipe using store-bought vanilla-flavored almond milk and while it was good, it wasn’t as good as the homemade stuff. It’s really quite easy: blend soaked almonds, water, agave syrup, vanilla extract, salt and soy lecithin (optional for thickening) for about two minutes. Pour the mixture into a nut milk bag, or cheese cloth, and squeeze the yummy milk into a container.  See?

Squeeze the milk from the pureed almond mixture.

Squeeze the milk from the pureed almond mixture.

Easy, right? Almond milk is lactose- and dairy-free (vegan), has less calories than cow’s milk and provides healthy fats that reduce the risk of heart disease. Mix it with frozen banana and vanilla bean for a Va-nana-rama Smoothie – a creamy and icy treat that is even better than ice cream. Try it and I promise you’ll want to make it again, and again.

Creamy and Delicious Va-nana-rama Smoothie.

Creamy and Delicious Va-nana-rama Smoothie.

Fresh Vanilla Bean Almond Milk and Va-nana-rama Smoothie
Recipe Type: Beverage, Breakfast
Author: A Passionate Plate
Serves: 2
Soak the almonds over-night and you’ll be all set to make fresh almond milk in the morning.
  • For the almond milk:
  • 1 cup of almonds, soaked in water for at least an hour
  • 4 cups water
  • pinch of salt
  • 2 tsp. vanilla extract
  • 1/4 cup agave syrup
  • 1 tsp. soy lecithin, optional
  • 2 Tbsp. coconut oil, optional
  • For the smoothie:
  • 2 cups almond milk
  • 4 cups frozen bananas
  • 4 tsp. vanilla extract
  • 1/2 vanilla bean, scraped
  • 1 pinch sea salt
  1. To make almond milk:
  2. Drain the soaking-water from the almonds.
  3. Put the almonds, fresh water, salt , vanilla extract into a blender and process for about 2 minutes until milky white and well-combined.
  4. Strain the blended almond mixture through a nut milk bag, or cheesecloth, into a resealable container. Squeeze until no more liquid comes out.
  5. Milk can be refrigerated for up to 2 days.
  6. To make Va-nana-rama Smoothie:
  7. Blend all ingredients until smooth. EnJOY!



  1. Savannah says:

    Do you happen to know how many bananas 4 cups would be?

  2. Donna Donahue says:

    can you make the almond milk in batches ahead of time and freeze it?

    • JoyAldrich says:

      Since it does tend to separate, I’d recommend making a batch and then freezing it in ice cube trays so that you get even distribution of fat throughout the ice cubes. Then, when it’s time to make a smoothie, throw a few cubes in with your other ingredients and blend into a frozen treat. EnJOY!

  3. […] just can’t get enough of them. Does that ever happen to you? I. Crave. Bananas! Banana bread. Vana-rama Smoothie. Banana and Greek Yogurt. So, when I discovered Nothing But Banana, Flattened at Trader Joe’s […]

  4. Cathy T says:

    SO GOOD!! It’s hard to believe this tastes so good and is also good for me. Yum 🙂

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