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cashews low-fat coconut milk salt avocado yogurt vanilla almond milk vanilla protein powder banana coconut flakes pomegranate seeds
Viewed: 66 - Published at: 7 years agoIngredients
- 1/2 cups Cashews Plus Additional For Garnish If Desired
- 6 Tablespoons Low Fat Coconut Milk
- 1 pinch Salt
- 1/4 cups Avocado, Mashed
- 1/4 cups 2% Vanilla Greek Yogurt
- 3/4 cups Unsweetened Vanilla Almond Milk
- 2 Tablespoons Vanilla Protein Powder
- 1/2 Small Banana, Peeled, Chopped And Frozen
- 1/4 cups Kale (firmly Packed)
- Coconut Flakes, For Garnish
- Pomegranate Seeds, For Garnish
Method
- Note that the cashews require at least 8 hours of soaking, so plan ahead.
- Preheat your oven to 400 F and line a small baking sheet with parchment paper.
- Place the cashews on the baking sheet and toast in the oven until golden brown, about 5-10 minutes.
- Set aside to cool.
- Turn off the oven.
- Once the cashews are cooled, place them in a medium bowl and cover them with water.
- Cover bowl with plastic wrap and refrigerate for 8 hours.
- Once the cashews have soaked for 8 hours, drain the water and add them into a small food processor.
- Add the coconut milk and a tiny pinch of salt and blend until they form a smooth, creamy sauce.
- Depending on the strength of your food processor, this make take a few minutes.
- Set aside.
- In a large blender, add the remaining ingredients (avocado through kale) and blend until smooth.
- The mixture should be quite thick and creamy.
- Divide the avocado smoothie between two bowls and swirl in 2 tablespoons of the cashew cream (see note).
- Garnish with additional cashews, coconut flakes and pomegranate seeds.
- Devour!
- Note: You will have leftover cashew cream sauce but unless you have the worlds tiniest food processor, its hard to make a smaller batch and get it smooth.
