sharing raw, vegan recipes and advice

Here is another nut mylk recipe with a slight citrus kick! You can use extract as a substitute for the zest, but I tried it once, and the taste doesn’t compare. Use the zest for real, authentic flavor!

This is a yummy nut mylk for those who love the synergistic combination of cacao and maca.

I’ve never been drinking coffee (I’ve tasted it though), so people who have might not agree with this, but I thought it had a slight coffee taste – very mild though.
I made it for my boyfriend who’s trying to stay away from sugar, so it has no sweetener in it, but it’s quite sweet anyway.

This recipe was born today when I used the left over milk from making “Dulce de las Tres Leches” (Three Sort Milk Dessert – not the cake) raw version, for a shake. The original cooked recipe comes from Puerto Rico. Well, it also exists in Colombia and Venezuela, but I know it from Puerto Rico. This is not the recipe for the dessert, it is for the mixture of the creamy three sort milk raw I came up with. It is a drink, a sauce, a cream… It can be used for soups, creamier and sweeter consistency, in a shake, flan, desserts, you name it. I think it would make a great egglessnog sprinkel with cinamon for the festivities.

Sweet and creamy almondmilk cream. It can be used in cereals, desserts, pies, flans, shakes. It is sweet but not so sweet as the cashewmilk cream recipe I posted on this website. Of the my three milk cream recipes (coconut, cashew and almond) this one is less thick of, but it is still more a cream than a very runny milk.