Description
This Strawberry Coconut Cloud Smoothie is a creamy, protein-packed blend featuring tropical cashew milk, frozen bananas, and berries, enhanced with almond butter and vanilla for a deliciously smooth and satisfying treat. Perfect for a quick breakfast or post-workout boost, it combines the freshness of fruit with rich coconut yogurt swirls for an inviting presentation.
Ingredients
Scale
Smoothie Ingredients
- 1 cup cashew milk
- 2 frozen bananas, cut into chunks
- 1/2 cup strawberries
- 1/4 cup frozen raspberries
- 2 scoops Ka’Chava Vanilla Protein Powder
- 1 tbsp almond butter
- 1 tsp vanilla paste or vanilla extract
- Pinch of salt
For Garnish
- 3 large dollops coconut yogurt
- Crushed freeze-dried strawberries for sprinkling
Instructions
- Prepare Ingredients: Break or cut the frozen bananas into chunks to help the blender process them more easily.
- Blend the Smoothie: Add cashew milk, frozen bananas, strawberries, frozen raspberries, protein powder, almond butter, vanilla, and a pinch of salt into a high-powered blender. Blend initially on low speed for 30 seconds, then ramp up to medium-high speed and blend for an additional 2 minutes until smooth and creamy.
- Prepare the Glass: Spoon three large dollops of coconut yogurt into the bottom of your glass. Use a spoon to create swirls up the sides of the glass, forming a cloud-like marbled effect.
- Assemble and Garnish: Sprinkle crushed freeze-dried strawberries onto the sides of the glass for added decoration and texture. Pour the smoothie into the glass over the yogurt swirls and serve immediately.
Notes
- Using frozen fruit helps create a thick, creamy texture without needing ice.
- Cutting the frozen bananas into chunks makes blending easier and more efficient.
- You can substitute coconut yogurt with any other non-dairy yogurt if preferred.
- For extra sweetness, add a drizzle of honey or maple syrup if desired.
- Ensure your blender is high-powered to achieve the best smooth texture.
