Soak Cashews: You’ll start by soaking 1/2 cup of raw, unsalted cashews in water for 2-3 hours or overnight. This is done to soften them so they blend up creamy and smooth for your smoothie.
Get blender ready: Drain the cashews from the soak, and add them to a blender. 1 cup of unsweetened almond milk and ¼ cup heavy cream for richness.
Add Flavourings: Stir in 1 teaspoon of vanilla, and ½ teaspoon of cinnamon, along with a low-carb sweetener such as erythritol or stevia to taste.
Add Ice: You could even add ½ cup of ice cubes to cool the smoothie and make it have a slushier texture.
Process until Smooth: Pulse everything on high speed until you have a creamy, smooth, and well blended mixture
Serve: Serve immediately in glasses and devour your creamy low-carb Keto Cashew Cream Smoothie.
