Why it works: Almond and agave match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 198 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓
The recipe
1 smoothieIngredients
Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.
Add the almond milk, low-fat plain yogurt, flax seed oil and agave nectar to a blender.
Add the frozen strawberries and frozen blueberries on top of the liquids.
Blend on high for about 1 minute until smooth and no frozen pieces remain, stopping to scrape down the sides if needed.
Pour into a glass and serve right away.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Almond + agavetop 4% of all pairsAroma overlapstrongMentioned together198 recipes
Shared aroma: coumarin (sweet, hay).
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Milk + yogurttop 5% of all pairsAroma overlapstrongMentioned together2,358 recipes
Shared aroma: ethyl octanoate (fruity).
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Yogurt + agavetop 7% of all pairsAroma overlaplowMentioned together59 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Almond + milktop 9% of all pairsAroma overlapmoderateMentioned together5,798 recipes
Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).
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Almond + yogurttop 10% of all pairsAroma overlapmoderateMentioned together683 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the almond
How well each one fits the dish's main ingredients (milk, yogurt, agave):
- Chickpeaabout as good a flavor fit
- Flaxseedabout as good a flavor fit
- Cashew nutabout as good a flavor fit
- Almondthe original
Fit is the average pairing score against milk, yogurt, agave. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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