I usually don’t strive for vegan food. If it works out, great. If not, oh well.
Anyways, I found this recipe for a vegan apple pie smoothie. (Update 2/11/15: I was looking around on Google for the original source, and I can’t seem to find it on the first page, nor am I willing to continue searching when I have stats reading to do. So, if you somehow happen to have made this recipe up, I’m sorry for the lack of credit. Lmk and I can fix it!). It sounded interesting, and I’ve been watching a lot of Raw. Vegan. Not Gross.
I finally made the smoothie after it had been kicking around my interesting food list for a while. I didn’t use the complete proportions, instead eyeballing the ingredients into my Magic Bullet (which is super convenient).
I used unsweetened applesauce and roasted cashews. I didn’t blend until smooth, as I was afraid of the blade’s fragility. You can either roughly chop the nuts before they go in the blender, or just pretend that you love texture and folded in cashews at the end.
The resulting vegan apple pie smoothie was surprisingly complex. The vanilla and cinnamon boosted the applesauce, while the roasted cashews added a buttery, creamy factor. It’s a great, healthy dessert. I think it’d also be great in a trifle layered with crushed shortbread and topped with warm sautéed apples.
I’ve never been so happy to eat (okay, drink, in this case) vegan.
Blend 1/2 cup cashews (I used roasted), 1 1/2 cups water, 1 cup unsweetened applesauce, 2 tsp vanilla extract, 1 tsp ground cinnamon and a pinch of salt until smooth.
NOTE: I can’t attest to how well these proportions work; these are what I found originally, though.