A creamy, nutritious shake that tastes like Southern California in a glass is truly the best way to welcome in the warmer weather. And what could be better than my Gut-Healthy Cashew Date Shake? This milkshake is a staple within the Coachella Valley of California (aka, where dates grow in abundance) and is made healthier and dairy-free with the help of a not-so-secret ingredient: cashews! This shake was one of my favorite treats a child, and I know it will become one of your favorites, too!
Equipment
- 1 Blender I love my Vitamix blender, and will always recommend it!
Ingredients
- 1 Banana frozen
- ¾ Cup Raw Cashews soaked for extra creaminess - see notes!
- 6 Large Medjool Dates pitted
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- 1 Large Handful Ice Cubes
- ¾ Cup Almond Milk
- 1 Dollop Coconut Yogurt
Instructions
- Start by adding all of your ingredients (minus the coconut yogurt) to a high-speed blender.
- Next, blend your ingredients together on high until they're fully combined.
- If needed, you can pause the blender, remove the lid, and scrape down the sides so that everything is fully incorporated.
- Once done, divide your smoothie across two glasses and top each smoothie with a dollop of coconut yogurt. Serve immediately, and enjoy!
Calories: 535kcal | Carbohydrates: 83g | Protein: 11g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 0.1mg | Sodium: 129mg | Potassium: 1035mg | Fiber: 9g | Sugar: 58g | Vitamin A: 147IU | Vitamin C: 5mg | Calcium: 186mg | Iron: 4mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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