The Orange Creamsicle - Vegan / Non-Dairy Smoothie
photo by May I Have That Rec
- Ready In:
- 3mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
directions
- Combine ingredients in blender.
- Blend until smooth and frothy.
- Serve immediately.
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Reviews
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OK well it doesn't taste like an orange creamsicle to me - not quite - but it's REALLY yummy. :) I used vanilla rice milk and a frozen banana and I made up some OJ from a frozen can just to make this. My 3 1/2 year old is sneaking sips of it while I'm typing this up. I'll definitely be making this again - I have a whole freezer full of bananas that have just been repurposed!
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I made this with homemade cashew milk (2 c water, 3/4 c cashews, 2 dates whirled in the blender) and otherwise followed directions. It was really good and if I wasn't too lazy to juice oranges, I'd probably have it every day! (Maybe I need an electric juicer?...) I think it would be really good with a frozen banana. May have to try that one of these days. Thank you! Reviewed for Healthy Choices ABC tag.
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Tweaks
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Mmm, this was quite a nice flavor. I'm drinking this right now. :) I had some unsweetened original flavor almond milk (Blue Diamond brand) that I needed to use up so I subbed that for the rice milk. I was too lazy to measure, just sort of poured the liquids, chunked up a medium banana... I agree it does remind me vaguely of an Orange Julius. Imo it's a cross between an Orange Julius and a Creamsicle. It's smooth, mild and tasty, and I always love simple! Thx for sharing. :) I decided to make this again, since it was so simple and it just felt good to drink :) but I used unsweetened soy milk instead of the rice milk. Just as fabulous as before with my prior review. :D
RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.