Creamy Blueberry Orange Smoothie

Looking for a cool and quick summer snack? Make this Creamy Blueberry Orange Smoothie – it’s even great for breakfast and it’s naturally paleo and vegan

Hey, friends! The weather here has been heating up for a while now and we’ve switched a lot of our meals to lighter ones that have more fruits and veggies in them – and don’t require an oven. Smoothies make an awesome summertime snack or breakfast since they are easy, cool, and light, plus the variations are endless!

It’s been a little while since I shared a cool and fruity smoothie recipe here (confession: it’s been a while since I’ve even had a fruit smoothie!) and since smoothies make such an easy summer snack or breakfast, I knew it was time to whip up another smoothie recipe.

For this recipe, I decided to go with the Wyman’s frozen wild blueberries. The first time I used wild blueberries was in my Cinnamon Bun Smoothie Bowl and I after try them out I fell in love with wild blueberries! They are smaller than cultivated blueberries but are higher in antioxidants and they are much more flavorful.

Most wild blueberries are frozen very soon after picking so they are very fresh and maintain their great nutrient value. Wild blueberries are a great source of fiber, manganese, and antioxidants, and are a fun way to get your daily fruit servings. One of my favorite ways to eat blueberries is been to stir them into my oatmeal – so yummy!

The addition of the soaked cashews makes this smoothie taste a little bit like cheesecake! It definitely has a decadent taste without all the added sugar of cheesecake and desserts.

I soaked my raw cashews overnight in water and drained the water before mixing them into the smoothie. Cashews will swell up a bit when soaked, so 1/3 cup of soaked cashews is about 1/4 cup of regular dry cashews.

If you want a strictly whole-food and raw smoothie, you can easily achieve this by swapping out the almondmilk for water and using a little less to keep it thicker. I used an unsweetened almond-coconut milk blend to make this one creamier, and I loved it! Unsweetened almond-coconut milk blend is by far my favorite non-dairy milk alternative, it tastes the best to me!

If you want a little protein boost in this smoothie, add a scoop of your favorite vanilla protein powder for a thicker smoothie and quick meal or a post-workout snack.

Creamy Blueberry Orange Smoothie

Looking for a cool and quick summer snack? Make this Creamy Blueberry Orange Smoothie – it's even great for breakfast and it's naturally paleo and vegan

Gluten-free, paleo, vegan; Free of: peanuts, soy, eggs, dairy

4.50 from 2 votes

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Course: Shakes & Smoothies

Cuisine: American

Keyword: blueberry orange smoothie, cashew smoothie, vegan smoothie

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 2 smoothies

Calories: 247kcal

Author: Sarah Jane Parker

Ingredients

• ⅓ cup soaked raw cashews
• 1 cup unsweetened almondmilk use less if you want a thick smoothie
• 2 small seedless mandarin oranges such as clementines
• 1 cup frozen wild blueberries
• Vanilla stevia drops to taste (I used 3 drops)

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Instructions

• Place 1/4 cup raw cashews in a jar and cover with water, cover lightly with a lid. Let the cashews soak for a few hours or overnight to soften. They will swell up and fill 1/3 cup
• Once the cashews have soaked and softened, drain them and place them in a NutriBullet or small blender along with the almondmilk and blend together until smooth. If you want a thicker smoothie, use less almondmilk
• Wash and zest the 2 small oranges, adding the zest to the blender. After zesting, peel the oranges and add the sections to the blender along with the frozen blueberries and stevia
• Blend again until smooth
• Pour into a glass and serve immediately
• Enjoy!

Nutrition

Calories: 247kcal | Carbohydrates: 35g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 167mg | Potassium: 431mg | Fiber: 5g | Sugar: 20g | Vitamin A: 385IU | Vitamin C: 89.9mg | Calcium: 218mg | Iron: 1.8mg

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Sarah Jane Parker

Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and allergy friendly food blogger of 12 years based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist