Cashew and Banana Smoothie
Prep. Time
10 minutes
Cook Time
-
Servings
2 cups
Difficulty
Easy
Gluten-Free, Soy-Free, dairy-free, Nut-Free, egg-free
This banana date smoothie is naturally sweet, creamy, and filling thanks to ripe bananas, soft dates, and a handful of cashews blended with dairy-free milk. It’s quick to make, kid-friendly, and works as both a breakfast option and an afternoon snack. Fun idea - freeze leftovers into popsicles for an easy grab-and-go treat.
Ingredients
2 ripe bananas (peeled)
2 pitted dates
A handful of raw unsalted cashews (about 1/4 cup)
2 cups plant-based (protein-rich) milk (like soy, pea, or fortified almond; for a soy- or nut-free milk, use milk that is labeled as free of these allergens)
Instructions
If your dates are firm, soak them in hot water for 5–10 minutes, then drain.
Add the bananas, dates, cashews, and plant milk to a blender.
Blend on high until completely smooth and creamy — about 30–60 seconds.
Pour into glasses and serve chilled.
Notes
I strongly recommend using Medjhool dates. They are soft and juicy and work really well in smoothies.
The plant-based milk should consist of high protein levels, which contribute to the thicker consistency, once blended. Even still, a thiner milk will also work, but will result in a thinner shake.
If you crave this shake, but don't have bananas that are fully ripen, add another date or a tsp of your preferred sweetener.
For a soy-free option, choose a soy-free plant-based milk.
For a nut-free option, this recipe also has great results with just bananas and dates.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!