This raspberry smoothie recipe uses blended cashews and coconut to create a delicious creamy consistency without any dairy in sight!
- 2/3 cup raw cashews
- 1 cup coconut water
- 1 cup frozen raspberries
- 1 tbsp pure maple syrup
- 1/2 lime, peeled
- 1 cup ice cubes
- 2 tbsps coconut cream
Place cashews in a medium bowl with enough cold water to cover. Stand at room temperature for 3 hours. Drain; rinse well.
Blend drained cashews with remaining ingredients in a high-speed blender for 1 minute or until smooth.
Divide coconut cream between serving jars, swirl around the sides; pour in smoothie.
Cashews are high in iron, zinc, fiber, protein and monounsaturated fat, good for heart health. Raspberries are high in vitamin C and antioxidants and have a beneficial effect on cardiovascular health and reducing cancer risk.