Tess’s Raw Vegan Creamy “Pistachio Ice Cream” Kale Smoothie
Tess’s Raw Vegan Creamy “Pistachio Ice Cream” Kale Smoothie requires about 10 minutes from start to finish. This recipe serves 2. One serving contains 390 calories, 7g of protein, and 15g of fat. For $1.06 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up raw cashews, alcohol free vanilla flavor, bananas, and a few other things to make it today. Plenty of people really liked this side dish. It will be a hit at your Summer event. This recipe is liked by 451 foodies and cooks. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Simply Sugar and Gluten Free. With a spoonacular score of 94%, this dish is awesome. Similar recipes are Andy’s Super-Creamy Raw Vegan Ice Cream Base, Raw Almond Pistachio Avocado Ice Cream, and Raw Vegan Chocolate Ice Cream Cupcakes.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 5 minutes
Ingredients:
3 tablespoons raw agave nectar
1 teaspoon pure alcohol-free vanilla extract
2 ripe bananas - fresh or frozen
1 cup curly green kale leaves (about 3 large leaves)
1/2 teaspoon finely minced ginger
2 cups ice (a little less ice if using frozen bananas)
1/2 cup raw cashews
pinch of Celtic sea salt
1/2 cup filtered water
Equipment:
blender
Cooking instruction summary:
Throw all of the ingredients in your high speed blender (I use a Vitamix) and puree until smooth and creamy. YUMMO!
Step by step:
1. Throw all of the ingredients in your high speed blender (I use a Vitamix) and puree until smooth and creamy. YUMMO!
Nutrition Information:
covered percent of daily need
