Ladies and gentlemen, the best season of all has officially arrived. Berry season, of course. Did you think I was talking about pool season? Vacation season? Sweaty summer season? Nope.
Today, I’m talking berries. It has been several weeks of airplanes, hotels, and very long, sometimes unpleasantly hot days. The search for refreshing summer eats (and drinks!) has been in full swing, which is exactly what led me back to this Blueberry Cashew Protein Smoothie.
The smoothie was originally featured on my recipe app, which has been out of commission recently. (I’m sorry if you’re one of those people who has emailed asking for an update – it’s been a while and I’m going to focus on blog recipes for now, but I’ll get back to it as soon as time allows.) As part of the summer update, this smoothie got so many rave reviews and for very good reason. The consistency is rich and creamy and mimics a cross between blueberry yogurt and a fruity açai bowl. It’s best enjoyed first thing in the morning for a sweet and satisfying breakfast or post-workout to refuel and replenish all of the nutrients lost during a workout.
I played around a lot with the texture of this smoothie, only because there are so many ways to enjoy it. For some rounds I used all almond milk as the base and other times all yogurt. Either way it tastes delicious, but my favorite was a combination of the two. I used Silk for both the almond milk and non-dairy yogurt to create the perfect base. Smoothies are open canvases and most of the time more than one way goes. One thing I do always keep fixed is being sure to use a solid base for the smoothie, which usually consists of Silk’s almond milk, cashew milk, or non-dairy yogurt.
- 2 cups blueberries
- 1 cup Silk Almond Milk
- ½ cup Silk Non Dairy Yogurt
- ½ cup raw cashews
- 1 handful sunflower seeds
- Place all ingredients into blender and blend until smooth.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.