Vegan Kumquat Creamsicle Smoothie Recipe

Autumn Giles
Vegan Kumquat Creamsicle Smoothie Recipe
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  • Yield:makes one smoothie
  • Active time:5 minutes
  • Total time:5 minutes, plus an overnight soak for the cashews
This recipe appears in:
Blend Kumquats and Cashews for the Creamiest Vegan Creamsicle Smoothie

[Photo: Autumn Giles]

This dairy-free creamsicle smoothie (think Orange Julius with a little more oomph) uses pureed whole kumquats for the citrus component, giving it plenty of bright orange flavor without the bitterness.

Why this recipe works:

  • Soaking cashews overnight, then blending until smooth provides richness without dairy and makes the smoothie more filling.
  • Pureeing whole fresh kumquats provides a more tart, complex flavor than oranges.
  • Frozen mango balances out the tart kumquats, adding sweetness and frosty texture, while still letting the citrus flavor shine through.

Ingredients

  • 3/4 cup (3 1/2 ounces) kumquats, quartered
  • 1/4 cup cashews soaked overnight in a bowl of water at room temeperature
  • 1 cup unsweetened almond milk
  • 1 1/2 cups frozen mango chunks
  • Seeds from one fresh vanilla bean
  • Agave nectar to taste

Directions

  1. 1.

    Add the kumquats, cashews, and almond milk to the blender and blend on high speed until the mixture is creamy, about 2 minutes.

  2. 2.

    Add the frozen mango chunks and vanilla bean seeds and pulse a few times to break up the mango, then blend until smooth, about 1 minute longer. Sweeten to taste with agave nectar. Serve.

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