Smoothie with cashew butter and herbal raspberry
Assemble in this creamy and vibrating pink smoothie that contains herbal proteins.
Ready for a nostalgic head sign at childhood lunches? This smoothie is inspired by a sandwich with peanut butter and jelly, pairing pie fruit with a creamy nut butter. You can use this customizable formula to exchange raspberries for strawberries or other bays or cashew butter for peanut butter or almond butter.
The cashew nuts contain healthy monounsaturated fats and are high in protein. They are a large vegetarian source of copper and zinc. Frozen ramboths Add a beautiful pink color, 9 grams of fiber, as well as 60% of the daily value of vitamin C to your smoothie.
cottage cheese is also a smart choice forprobiotics which are important for intestinal health and the immune system. To make this vegan recipe, use a vegan cottage cheese substitute or exchange it for the silk tofu.
Gives 2 smoothies
Ingredients
3/4 cup frozen rambosis
1/2 cup cottage cheese
1 C GSP cashew butter
1 cupPacific Foods Food Factory Drink Original
How to do it
- Combine all the ingredients in a blender. Mix it on the bottom, then finish on a high temperature for 1 to 2 minutes until you are smooth.
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