Vegan Starbucks Frappuccino
STRIPPD protein [1]
Notes
Soak cashews for 3 hours prior to making the smoothie.
Ingredients
- For the smoothie:
- 1 scoop of vanilla protein powder (like Vega Sport Protein [2])
- 2 cups of unsweetened almond milk
- 1/3 cup of baby spinach
- 1 small avocado, peeled and pitted
- 1 frozen banana
- For the whipped cream:
- 1/4 cup of raw cashews (soaked in water for 3 hours prior)
- 1/4 cup of water
- 1/4 tsp of vanilla extract
- Pinch of salt
- 1/4 tsp of Ashwagandha powder
- 1/4 tbsp of beetroot powder
Directions
- Place all your smoothie ingredients into a blender and blast on high until smooth and creamy.
- Place your mix in the fridge to keep chilled while you focus on the whipped cream.
- Drain the cashews and place them in a blender and add the water.
- Blitz on high power until you have a smooth consistency with no cashew pieces, then add your beetroot, salt, and vanilla extract.
- Finally, add the Ashwagandha powder and continue to blend until your "whipped cream" thickens.
- Place your fresh dairy-free whipped cream in the fridge to set.
- After taking your smoothie mixture out of the fridge and pouring it into jars, mix 1/4 of a teaspoon of beetroot powder with water and spread on top of the smoothie for extra gore.
- Use a piping bag to spread the whipped cream on top of your smoothie using a star nozzle to make it look like a brain, and enjoy!
Information
- Category
- Drinks
- Cuisine
- North American