Toasted Marshmallow Vegan Smoothie (Gluten-free, Plant-based, Refined Sugar-free

• Gluten free

• Produce

  • 4 Medjool dates, large pitted and soaked

• Baking & Spices

  • 1/8 tsp Cinnamon, ground
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1 cup Cashews, raw

• Dairy

  • 1 cup Cashew milk

• Frozen

  • 1/2 cup Ice

• Desserts

  • 2 Marshmallows, vegan

Found on nutritionicity.com

Description

Directions

• 1) Place cashews and dates in a microwave-safe bowl and cover with water (preferably filtered). Place in microwave for 2 minutes on high. Then soak for about 10 minutes until softened. For a non-microwave version, place bowl in refrigerator and soak about 8 hours but no more than 12 hours. Drain dates and cashews and place in blender (a high-speed blender is ideal).
• 2) Pulse dates and cashews until finely chopped. Add vanilla and cinnamon to cashew milk, then add to blender. Blend until smooth. Add crushed ice and blend until smooth.
• For Breakfast Smoothie
• Taste and add additional cashew milk or crushed ice if a thinner texture or lighter flavor is preferred. (I would add these 1/4 cup at a time.)
• For Dessert Smoothie
• Toast vegan marshmallows on lightly greased aluminum foil in toaster oven at 425 degrees Fahrenheit for three to five minutes. Add marshmallows or 2 tablespoons ricemellow crème (I use Suzannes) to smoothie in blender and blend for 30 seconds until smooth. Optional toppings include additional ricemellow crème and chocolate drizzle (I use melted Enjoy Life chocolate chips).