Salted Caramel Breakfast Smoothie

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  • 1/2 cup cashew cream (see Notes for cashew cream recipe)
  • 1/4 cup almond butter (I like Kirkland brand from Costco)
  • 1 tsp chia seeds
  • 2 pitted Medjool dates, quartered
  • 1/8 cup maple syrup
  • 1/8 tsp sea salt
  • handful of ice cubes
  • dash of vanilla extract, optional


  1. Combine cashew cream, almond butter, and chia seeds in blender and mix on high speed until blended.
  2. Add dates and maple syrup. Continue blending on high speed until dates are broken down into tiny pieces.
  3. Add sea salt and blend until well mixed.
  4. Drop handful of ice cubes into blender while it is on and blend until smooth.
  5. Add vanilla extract, if desired.
  6. Top with coconut milk, dates, or sliced almonds, optional


I soaked one cup cashews in warm water for about two hours. If you are thinking ahead, soaking overnight will soften the cashews even more, making them easier to blend. After soaking, I blend the one cup of cashews with approximately 1/2 cup water on low speed until well blended. I add more water as necessary, but only in small amounts so as to encourage blending without making the cream too watery. This process usually takes about 5-6 minutes. If you are planning to DOUBLE this recipe, you can leave the entire cashew cream mixture in your blender and double all remaining ingredients, pouring them right into the same blender as per the instructions.