Two Ways with Nut Milk – Almond Creamery

Two Ways with Nut Milk – Almond Creamery

Being lactose sensitive made me seriously reivaluate how i was eating last year. I decided to take it little more seriously and while strolling through a local Farmers Market I found The Almond Creamery. Adri is the lovely warming soul behind the brand and she pours love and knowledge into every bottle.

Very soon they are going to be launching something new and exciting and I am really looking forward to it! But before then I wanted to show you two recipes with two of their nut milks…enjoy!

The first recipe is the perfect start to your morning, it is these Green Protein Pancakes and here is what you need…

Green Protein Pancakes

Prep Time: 10 Minutes

Cooking Time: 15 Minutes

Serving: 1 or 2 (if you are feeling generous haha)


  • 1 cup Protein Powder, of your choice. Mine 
  • 1/2 cup coconut flour
  • 2 tsp baking powder
  • 2 cups spinach
  • 1 spotty organic banana
  • 1 free range egg
  • 1 cup Vanilla nut milk from Almond Creamery
  • 1/2 cup Coconut yogurt (dairy-free)
  • 3 Tbsp mixed berry coulis


  1. Place the protein powder, flour, baking powder, spinach, banana, egg and nut milk into blender and pulse till well incorporated
  2. Pour a few tbsp of the batter into a greased pan on a low-medium heat.
  3. Let pancake cook for 2-3 minutes and flip and let cook another 2-3 minutes or until golden brown.
  4. Repeat with the rest of the batter until you have finished all of the batter.
  5. Combine the coconut yoghurt and mixed berry coulis and top the pancakes.

I find that it is little easier to add Almond Milk to my breakfast rather than my lunch or dinner options. I sat with the classic option and instead of pouring it into my coffee or developing a new protein pancake, I decided to use the Classic nut milk in a comforting and warming bowl of tomato soup…the perfect winter meal.

Creamy Tomato Soup 

Prep Time: 15 Minutes

Cooking Time: 1 Hour

Serving: 4-6 servings


  • 5 medium whole tomatoes
  • 2 cups cherry tomatoes
  • 1 cup filtered water
  • 1 cup Classic nut milk from Almond Creamery
  • 1 small red onion
  • 1/2 tsp red curry paste
  • 1 Tbsp tomato paste
  • 4 garlic cloves
  • 2 dates, pitted and chopped
  • Season with salt and freshly ground black pepper
  • 1 tsp cayenne Pepper
  • 1 tsp smoked Paprika


  1. Preheat the oven to 180C.
  2. Roast the cherry tomatoes on a lined baking sheet for 25-30 minutes or until blistered and soft.
  3. Combine all the ingredients into a Vitamix or high speed blender and blend until smooth.
  4. Pour into a large pot and bring to a simmer, allow to simmer for 15 minutes or until the soup has thickened to a desired consistency.
  5. Store in the refrigerator for up to 3 days.
  6. Enjoy and serve with fried mushrooms, roasted tomatoes and a drizzle of olive oil.

The Almond Creamery has made it possible to not feel as if you are missing the component of milk and their nut milk formula is the perfect substitute.

If you try any of these recipes please send me an email to and as always…


One Comment

  1. I am not lactose intolerant ….but your post and pics make it look so yummy….I will try the recipe….