This cashew and coffee blend is so delicious. I’m not a huge coffee drinker, but when it tastes this good I really love it. It’s a great breakfast option if you need a bit of help waking up, and you can even skip the banana and use the rest of the mix like a milk on your granola alongside the drink. It makes a fantastic afternoon pick-me-up, too.
½ glass of chilled cashew milk (200ml)
½–1 ripe banana, peeled and frozen
(50–100g; I use ½ for a snack, 1 for breakfast)
1 teaspoon cashew butter
1 teaspoon tahini
1 shot of espresso coffee
½ teaspoon ground cinnamon
tiny pinch of salt
1 medjool date, pitted and chopped (optional)
Simply add everything to a blender.
Blend until smooth and creamy.
Recipe extracted from Deliciously Ella: Smoothies & Juices: Bite-Sized Collection by Ella Mills, published by Yellow Kite, £9.99
Photography by Clare Winfield