With just five ingredients, Dairy-Free Vanilla Strawberries and Cream Smoothie is the perfect breakfast or on-the-go recipe!
Dairy-Free Vanilla Strawberries and Cream Smoothie? Have I died and gone to heaven? No, this is for real right here on earth. Spoonfuls of this, Spiriteds, spoonfuls.
Back in the day, I had a beloved smoothie that contained sugary rice milk and gluten-free oatmeal. Since we no longer consume those two products, that fave smoothie went bye-bye.
I seriously considered sneaking away to the store for ingredients to make this in my closet when I thought no one would notice me. Are you there, God? It’s me, Morgan. I really miss my smoothie. Amen.
Not only did I miss my smoothie, but I am also not a morning person. Ever. Period. Ever. The only person I want to talk to in the morning is coffee. But even coffee doesn’t keep me balanced during a morning of playing taxicab service for the girls and their myriad activities. Smoothie, oh, how I miss you, smoothie.
Then I thought, what if I could create something like it? Because never say die is all I’m saying. Enter Dairy-Free Vanilla Strawberries and Cream Smoothie. It has reaffirmed my faith in breakfast and reminds me there is good in the world.
It contains few processed ingredients but offers countless options, allowing you to control what you consume. For example, I used vanilla extract, however if you have another alternative you prefer, you can run with it. Additionally, I used agave nectar in this recipe, however you could also use maple syrup, stevia, or honey. Adding a sweetener turns the 2-Ingredient Cashew Cream used in this recipe into a sweet cream.
To make the cashew cream, first soak raw cashews in warm water (I add enough water to cover the cashews). After soaking overnight, I then rinse the cashews and pour them into my food processor. After that, I add two cups fresh water and then blend everything together at high speed for five to six minutes. You can get more details by visiting the 2-Ingredient Cashew Cream recipe.
What if you don’t have time to soak cashews? Then go ahead and throw raw cashews into the mix as you’re making it. However, it may have a grainier texture, not unlike adding almonds or oatmeal (similar to the original recipe I struggled to let go of). You will likely need to add a little extra water (start in 1/8-cup increments) and blend a little longer, but I think you can achieve delicious results without soaking.
This smoothie also thickens as it sits in the refrigerator, so you can control the consistency by whether and how long you leave it in the fridge. I like leaving mine overnight so it is thickened by morning, and I consume it within a day or two, which, given it’s delicious flavor, isn’t hard to do!
Seriously, I’m all over Dairy-Free Vanilla Strawberries and Cream Smoothie. Mornings just got a little bit brighter.
- 3 cups fresh strawberries, sliced (I use Driscoll)
- ¼ cup water
- ¼ cup cashew cream (see link in post for directions)
- 2 tbsp agave nectar (I use Wholesome!)
- ⅓ tsp vanilla extract
- Combine strawberries and water in blender on medium speed until blended.
- Add cashew cream, agave nectar, and vanilla extract and increase blending speed to high.
- Blend until desired consistency is reached.
- Store in jars in refrigerator for approximately two to three days.