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Vegan Peaches & Cream Crumble Smoothie

Print Recipe
Servings 2

Ingredients
  

Peach Smoothie

  • 2 cups large peaches about 2 sliced
  • 3/4 cup raw cashews
  • 1/2 cup water + more for soaking cashews
  • 2 tablespoons honey
  • 1/2 teaspoon ground vanilla bean or vanilla extract
  • pinch sea salt

Cinnamon Crumble

  • 3/4 cup rolled oats
  • 1 tablespoon + 1 teaspoon coconut sugar or sweetener of your choice
  • 1 tablespoon + 2 teaspoons raw coconut oil
  • 1/2 teaspoon ground cinnamon
  • 2 pinches sea salt

Instructions
 

  • The night before, soak cashews in enough water to cover them 1-2 inches. It’s fine to leave them in a cool place on the counter.
  • Slice peaches and place in a ziplock bag to freeze overnight.
  • In the morning, drain water from the cashews and rinse once. Set aside.
  • Preheat oven or toaster oven to 400ºF.
  • In a medium bowl, mix all ingredients for crumble. Spread in an even 1/2″ layer on a baking sheet. Bake for 5-7 minutes, then turn with a spatula to bake the underside. Remove after 10-12 minutes, just before it starts to brown. Remove from oven and set aside.
  • Place all ingredients for the smoothie in your blender and blend, slowly increasing speed. This is a thick one, so be prepared to stop and start your blender as you scrape down the sides and rearrange contents to blend more easily. If you want something thinner, just add a bit more water.
  • Layer your peaches and cream parfait with granola and smoothie to your liking!