It may not be summer quite yet, but with a few sips of this creamsicle smoothie, you can close your eyes and pretend it’s 30°C instead of 30°F.
About 4 or 5 years ago, when I was working at a little, hippie vegetarian restaurant on the east coast, I started experimenting with raw cheesecakes. I challenged myself to come up with a new flavor every week, since there’s no fun in repetition.
One of the more noteworthy cakes was, as you may have guessed by now based on the title of this post, the orange creamsicle cake. It was so creamy and similar in taste to the ice cream bars from my childhood, it inspired me to see what other goodies could be created with these flavors. So far, I’ve decided to tackle orange creamsicle ice cream, squares, energy balls, and now finally, a smoothie. What will be next? Creamsicle cookies? Panna cotta?
The key to getting this smoothie creamy, is to make sure you soak the cashews and apricots, as well as segment an orange properly to avoid a pulpy beverage (unless you’re into that).
To segment an orange:
- Cut enough off both ends to expose the orange. Now the orange can rest flat on a cutting board.
- Working from top to bottom, take your knife and follow along the curve of the orange to remove the skin and white pith, while keeping the flesh intact. Trim any bits of pith you may have missed.
- Now, you’ll notice the segments are naturally separated by white membranes. Holding the orange in your hand, carefully slice along either side of the membranes, cutting towards the core then pop out the orange segments. Continue all the way around the orange until all segments are removed.
- 1 Orange segmented and frozen
- ½ cup Raw Cashews
- ⅓ cup Dried Apricots
- 2 cups non dairy milk I use Silk Unsweetened Coconut Milk
- 3-4 Tbsp Maple Syrup
- 1 tsp Vanilla Extract
Segment an orange and place the slices in the freezer.
Soak cashews and apricots in room temperature water overnight. Drain and rinse in the morning.
Add all ingredients to the blender and blend until smooth. Serves 2.