Ingredients
For the cashew cream:
- 1/2 cup cashews plus additional for garnish
- 6 tablespoons light coconut milk
- Salt a pinch
For the bowl:
- 1/4 cup avocado mashed
- 1/4 cup 2% vanilla Greek yogurt
- 3/4 cup unsweetened vanilla almond milk
- 2 tablespoons vanilla protein powder
- 1/2 small banana frozen and roughly chopped
- 1/4 cup kale roughly chopped and firmly packed
- Coconut flakes for garnish
- Pomegranate seeds for garnish
Instructions
- 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.
- Once the cashews are cooled, reserve 2 tablespoons, place the rest in a medium bowl and cover them with water. Cover the bowl with plastic wrap and refrigerate for 8 hours.
- Drain the water and add them to a small food processor. Add the coconut milk and a tiny pinch of salt, then 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 (except for coconut flakes and pomegranate seeds) and blend until smooth. The mixture should be quite thick and creamy.
- Divide the smoothie between two bowls and swirl in 2 tablespoons of the cashew cream.
- Garnish with reserved cashews, coconut flakes, and pomegranate seeds.