-
1
Note that the cashews require at least 8 hours of soaking, so plan ahead.
-
2
Preheat your oven to 400 F and line a small baking sheet with parchment paper.
-
3
Place the cashews on the baking sheet and toast in the oven until golden brown, about 5-10 minutes.
-
4
Set aside to cool.
-
5
Turn off the oven.
-
6
Once the cashews are cooled, place them in a medium bowl and cover them with water.
-
7
Cover bowl with plastic wrap and refrigerate for 8 hours.
-
8
Once the cashews have soaked for 8 hours, drain the water and add them into a small food processor.
-
9
Add the coconut milk and a tiny pinch of salt and blend until they form a smooth, creamy sauce.
-
10
Depending on the strength of your food processor, this make take a few minutes.
-
11
Set aside.
-
12
In a large blender, add the remaining ingredients (avocado through kale) and blend until smooth.
-
13
The mixture should be quite thick and creamy.
-
14
Divide the avocado smoothie between two bowls and swirl in 2 tablespoons of the cashew cream (see note).
-
15
Garnish with additional cashews, coconut flakes and pomegranate seeds.
-
16
Devour!
-
17
Note: You will have leftover cashew cream sauce but unless you have the worlds tiniest food processor, its hard to make a smaller batch and get it smooth.
