Cashew-Cardamom Banana Coconut Smoothie

Share this content.

smoothie with banana

Prep Time:

10 minutes prep time + 4 hour cashew soak time

Number of Servings:

2

Recipe Source:

Cooking with the Muse by Myra Kornfeld and Stephen Massimilla ($34.95, Tupelo Press, 2016)

Ingredients

¹⁄₄ cup cashews, soaked for 4 hours and drained
1 frozen banana,* cut into chunks
³⁄₄ cup unsweetened canned coconut milk**
³⁄₄ cup water
1 Tbsp pure vanilla extract
1 Tbsp virgin coconut oil
1 Tbsp flaxseed oil
1 Tbsp raw honey
¹⁄₈ tsp ground cardamom

Directions

Combine all ingredients in a blender and buzz until smooth.
Pour into two glasses and serve immediately.

Notes

*To freeze a banana: Peel it first, and then place it in a freezer safe container.
**Make sure to stir the coconut milk thoroughly before measuring, since the cream tends to migrate to the top of the can. Store the leftover coconut milk for up to one week in the refrigerator or for months in the freezer.
Add a cup of blueberries for a blue version.

You Might Also Like...

Shamrock Smoothie

green smoothies with fun lucky clover straws

Banana and Kale Smoothie

a fresh banana-kale smoothie, thinned with apple juice and lemon

Super Bananutella Smoothie

A Bananutella Smoothie on a wooden cutting board ready to enjoy.