I’m starting off the week with a delicious, dairy-free smoothie that can double as a light dessert.
I got to admit, last time I had a smoothie was probably when I was pregnant with my son and that was a while back now. I’m not a big smoothie type person unless it’s the bad kind. You know with the ice cream and all the bad ingredients. Yes that kind! Why is bad so good always? Well, this smoothie is far from bad. It’s actually really delicious and good in every sense.
Since starting the Whole30 challenge I’ve been experimenting a lot with coconut milk. I think I’ve made more coconut dishes in the last couple weeks than I have in my lifetime. I think it’s due to the fact that I’m so dairy and sugar deprived that I’m finding every way I can to fix my cravings in the most appropriate Whole30 way and coconut milk seems to be working for me now.
This dairy-free smoothie has been my sugar fix the last couple weeks. Strawberries, banana, cashews, and coconut milk create a smooth base, while the dates add a sweet caramel like flavor. Juice and zest of fresh lime balance out the nuttiness of the cashews and sweetness of the milk and fruit. It is super easy to put together as you are combing all the ingredients in a blender with ice and since I can’t get enough of coconut, I topped my smoothie with shredded unsweetened coconut.
It truly has been my dessert for the last two weeks but minus the guilt.
- 1 cup light coconut milk
- 1/2 cup raw cashews, soaked in water for 2 hours, rinsed and drained
- 1 cup roughly chopped strawberries
- 1 frozen banana, cut into chunks
- 4 Medjool dates, pitted and roughly chopped
- 1/2 tsp. lime zest
- juice 1 lime
- 1 1/2 cups ice
- shredded unsweetened coconut (optional)
- In a blender combine all the ingredients until smooth.
- Pour into two glasses and sprinkle each with shredded coconut, if desired. Enjoy!
Tip: To freeze a fresh banana: peel the banana and place in the freezer for at least 1 hour.
adapted with slight variation Oh My Veggies