I am not much of a smoothie-for-breakfast person. It always feels a bit more satisfying to chew on something. But that does not mean I do not like to have smoothies as part of an afternoon snack- especially when the weather is flower-wilting hot. This smoothie is a real cinch to make and perfect for taking advantage of those lovely peaches at the farmers' markets. Peaches and bananas provide a fruity, summery sweetness while the cashews literally smooth the smoothie out. They make it lusciously creamy without the cream. They also provide some healthy fat and protein that prevent the sugar rush that you can get with fruit-only beverages. Just be sure to soak your cashews for a few hours in water (and then drain) to help them blend more easily.
They key to making this cold without the ice is to use frozen bananas. If you use frozen bananas and frozen peaches, your blender will most likely throw a fit and refuse to blend unless you add a little water. If you only have frozen peaches, add about a tablespoon of water at a time while the blender is running until you get the consistency you want.
I garnished mine with a bit of chopped pistachios because I love the pop of color they give. And a teensy pinch of flaky sea salt on the top will surely give your tastebuds a little surprise.
Peach and Banana Smoothie
1/4 cup raw cashews, soaked for at least 2 hours in room temperature water and drained
1 peach, washed and pitted
1 medium to large banana, frozen in 1-inch pieces
1-2 teaspoons local honey or agave syrup, if vegan (this depends on the sweetness of your peaches)
chopped pistachios and pinch of flaky sea salt, for garnishing (optional)
Place everything in a blender and blend until smooth. If smoothie is a bit thick to your liking, add a little water to thin it out until desired consistency is reached. Top with chopped pistachios and a pinch of flaky sea salt if you would like. Serves 1-2.
