Nut butter and cinnamon smoothie

Preparation info

  • Serves

    2–3

    • Difficulty

      Easy

    • Ready in

      5 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

Both nourishing and sustaining, this creamy smoothie will help set you up for the morning ahead. You’ll have some of the home-made almond and cashew nut butter left, so transfer any leftovers to a screw-topped jar and keep it in the refrigerator for up to 2 weeks – below you’ll find some savoury vegetarian and non-veggie suggestions on ways to use it.

Ingredients

  • 200 ml/7 fl oz/scant 1 cup dairy or non-dairy milk
  • 4 tbsp thick plain yogurt
  • ½ tsp ground cinnamon, plus extra for sprinkling
  • 2 bananas, sliced
  • 2 tbsp Almond and Cashew Butter

Method

  1. Put the milk, yogurt, cinnamon, bananas and Almond and Cashew Butter in a blender and blend until smooth and creamy.
  2. Pour into glasses and serve with a sprinkling of cinnamon.