Cashew Milk Espresso Smoothie
Cashew Milk Espresso Smoothie makes a deliciously, rich, smooth liquid breakfast complete with caffeine fix.
Servings 2
Ingredients
Cashew Milk:
- 110 g raw cashews 1 cup
- 946 g water 4 cups, 2 cups for soaking and 2 cups for blending
- 21 g agave nectar 1tbsp
- pinch of salt
Smoothie:
- 440 g cashew milk 2 cups
- 14 g instant espresso powder 2 tbsps
- 1 large frozen banana
- 1 g cinnamon ½ tsp
- chocolate shavings to garnish
Instructions
To make the cashew milk:
- Soak cashews for 3-4 hours.
- Discard water and rinse thoroughly.
- To a blender, add the cashews, the other two cups of fresh water, honey and salt.
- Blend on high until combined and smooth. (approximately 1 minute).
- Pour into a sealed container and store in the refrigerator.
- Best consumed within 2-3 days.
To make the smoothie:
- Place all ingredients, except chocolate shaving, in a blender and blend on high until fully combined.
- Enjoy immediately!
Notes
Sweet Tips:
Cashews should be unsalted and preferably organic.
Depending on the blender you use, you may need to pour the milk through a strainer to remove any bits and pieces. I use a Vitamix, and have found I don't need to strain.
Cashews should be unsalted and preferably organic.
Depending on the blender you use, you may need to pour the milk through a strainer to remove any bits and pieces. I use a Vitamix, and have found I don't need to strain.