Banana Mango Avocado Smoothie with Cashews
Avocado and cashews give this smoothie a rich, silky texture, while banana and mango bring natural sweetness and tropical flavor. It is dairy-free, filling and quick, so it works well for breakfast on busy mornings or as an afternoon snack.
Preparation Steps
If your blender is not very powerful, soak the cashews in hot water for 15 minutes and drain them so they blend smoothly.
Pour the almond milk into the blender, then add the cashews and blend for 30 seconds to break them down.
Add the banana, avocado, mango and ice.
Blend on high for 1 minute, until thick and completely smooth. Add a splash more almond milk if it is too thick to pour.
Taste, and blend in a little honey or a date if you want it sweeter. Pour into glasses and serve right away.
Tips & Variations
- Use a frozen banana for an extra thick, milkshake-like texture.
- Swap the cashews for 2 tablespoons of almond butter, or use oat or coconut milk instead of almond milk.
- This smoothie is best fresh because the avocado darkens on standing. Keep any extra covered in the fridge for up to 24 hours and stir before drinking.
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