created by: Almond Board of California
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 packets artificial sweetener
Chopped almonds to garnish
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. Per serving for 2 servings.