Apple Pie Smoothie
I'm a little late to join the smoothie fan club. I only just recently started to appreciate how it's a quick, delicious way to sneak in some extra fruits and veggies to a diet. For those who are still skeptical, start with a non-intimidating one like a strawberry banana. Then progress up to ones that incorporate greens such as kale or spinach. Before you know it, you'll be scooping flax seed into your green concoction. And, I promise you don't even taste the greens!
This apple pie smoothie is absolutely delicious. The cashew butter adds a flavor reminiscent of your favorite buttery pie crust while the apple and apple juice work together to create a burst of fresh apple flavor. The banana gives us that creamy texture. Add a handful of greens to the smoothie for extra nutrients.
I recommend making the cashew butter ahead of time. It will make about three times the amount you will use in the recipe. You can use the rest on your next smoothie or get creative and add it to a savory dish for that savory-sweet flavor combination.
Apple Pie Smoothie
Makes one large smoothie
Ingredients
1 medium apple, chopped and frozen (I prefer Gala)
1 medium banana, chopped
1/4 cup maple cashew butter (see below)
1 tsp maple syrup (optional)
1 tsp vanilla extract
1/2 cup apple juice
1/3 cup milk (I use vanilla unsweetened almond)
1 tsp cinnamon
1/4 tsp nutmeg
pinch of cloves (optional)
Add all the ingredients to a high powered blender and blend until smooth and creamy. You may have to scrape down the sides and re-blend.
Maple Cashew Butter
Makes approximately 3/4 cup
Ingredients
1 cup unsalted cashews
Boiling water, enough to cover cashews
1 tbsp maple syrup
1/4 cup milk (I use vanilla unsweetened almond)
1 tsp vanilla extract
Add your cashews to a small bowl and pour bowling water over them until covered. Let them sit for about 15 minutes. This step will make it easier for your blender to process the nuts. After the cashews have softened, drain and add them to the blender along with the remaining ingredients. Blend until a paste has formed. It is okay if there are still small bits of cashew remaining. Store in the refrigerator.
