Today I wanted something cold and creamy. Only, I’m not doing dairy and besides GAPS doesn’t allow milk unless it is fermented (yogurt or kefir). I have heard about nut milks, and I’ve made Elana’s Vegan Vanilla Ice Cream (which I call cashew nut ice cream) and I love it. But I didn’t want to make a quart of ice cream… I will just eat the whole quart myself.
So I thought I would try making a single serving. I was very happy with the results and it hit the spot nicely on this hot muggy Arizona day.
- 1/4 cup raw cashews
- 1/2 cup water
- 1/3 banana
- 1 teaspoon vanilla
- 1 cup ice cubes
Place raw cashews into blender with the water. Blend on high about two minutes. Add banana and vanilla, blend until smooth. Add ice cubes, blend until thick and creamy.
I am very happy with this shake as a substitute for a thick, creamy vanilla shake. As you might notice, there is no additional sweetener, aside from the natural sweetness of the banana (and the cashews have a slightly sweet flavor as well
Recipe analysis at Calorie Count: Cashew Milk Vanilla Banana Shake.
- ¼ cup raw cashews
- ½ cup water
- ⅓ banana
- 1 teaspoon vanilla
- 1 cup ice cubes
- Place raw cashews into blender with the water.
- Blend on high about two minutes.
- Add banana and vanilla, blend until smooth.
- Add ice cubes, blend until thick and creamy.
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