This is an easy to make creamy vegan smoothie recipe with cashews, bananas and chia seeds.
Day 15 – and I am still in my eating healthy mode. Along with my startling the postman as he comes to drop off my letters by ‘exercising’ along to my Davina McCall DVD. Even my youngest has got with the programme managing at least seven mins of ‘eskercize’ before watching me from the corner with a ‘mama it’s too hard’. Go Bintu, go Bintu, go……
I can’t believe that with the amount of cashew nuts I eat, at least 2.5kg in the last 3 months alone. But I am only now posting a cashew smoothie recipe. Seriously, what is up with that?
So, better late than never. Here is my current favourite deliciously filling and easy to make cashew banana smoothie. All you do is chuck all of the ingredients into a blender and whizz them up. Plus, as cashews are full of heart friendly fats, antioxidants and vitamins, breakfast has never felt and tasted so good.
One note though is that you will need a powerful blender to get the cashews very smooth. Now go forth and make cashew smoothies. Your heart, belly and everything else will all thank you.
This is the second recipe in my pantry staple spotlight on cashews. Please be sure to check the other recipes out.
Also see this Spinach and pea pesto from the blogger Tinned Tomatoes – if you like pesto, you’ll like this one.
- 60 g approx 1/2 cup raw cashews
- 240 ml 1 cup almond milk or a mixture with water
- 1 soft pitted date
- 2 ripe bananas peeled
- Lemon juice to taste
- Handful of ice
- 1 tbsp chia seeds optional
- Add everything in to your (powerful) blender and whiz until the cashews are smooth and creamy.