Ingredients
Smoothie Ingredients
- 1/4 cup cashews, soaked in very hot water for 15 minutes, then rinsed and drained
- 1 cup unsweetened plant milk (oat milk or almond milk recommended)
- 1 1/4 cups frozen strawberries
- 1 frozen banana, broken into chunks
- 1/2 lemon, juiced
- 1 teaspoon vanilla extract
Optional Toppings
- 4 gluten-free wafer cookies, crushed
- Rice milk or coconut milk whipped cream
Instructions
- Prepare Cashews: Soak the cashews in very hot water for 15 minutes, then rinse and drain them to soften, which will help create a creamy smoothie texture.
- Combine Ingredients: Place the soaked cashews, unsweetened plant milk, frozen strawberries, frozen banana chunks, lemon juice, and vanilla extract into the base of a high-speed blender.
- Blend Smoothie: Blend on high speed for about 30 seconds, or until the mixture is smooth and creamy, ensuring no chunks remain.
- Serve: Pour the smoothie into glasses. If desired, top with crushed gluten-free wafer cookies and a dollop of rice milk or coconut milk whipped cream to replicate the cheesecake crust and add extra flavor and texture.
Notes
- This recipe can easily be doubled or tripled based on the number of servings needed.
- Adding 1/2 cup of frozen cauliflower rice boosts nutrition without compromising flavor.
- Using a high-speed blender like a Blendtec or Vitamix is essential to achieve a very creamy texture.
- For a brighter pink color, add 1/4 teaspoon of beet powder to the smoothie before blending.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Smoothie
- Method: Blending
- Cuisine: American
- Diet: Vegan
