Cashew Kale Smoothie, Vegan and Gluten-Free

The best recipe for Cashew Kale Smoothie
cashew kale smoothie vegan gluten free best recipe

A green smoothie recipe seems fitting for the first day of spring!

Naturally our bodies want to “lighten up” after a winter of consuming heavier foods such as cooked grains and root vegetables.  According to Chinese medicine, Spring is the time with the greatest “liver activity.”  Which means that spring is the perfect time to detoxify and cleanse since the liver is strongest.  The liver supports the digestive tract and elimination process.  Many of the first vegetables we see sprouting up in spring are bitter, green leafy vegetables which stimulate the liver and help flush out the GI tract.

cashew kale smoothie vegan gluten free recipe

These foods include:

  • Dandelion greens
  • Kale
  • Spinach
  • Asparagus

If you listen closely to your body you may notice that your appetite changes when the days get longer and the weather gets warmer.  If so, follow your body’s cues and choose raw green leafy vegetables and fruits more often.  A great way to assist your body in this natural detoxification process is to consume green smoothies for breakfast.  This is a great smoothie for transitioning from winter to spring as it contains green leafy vegetables, but it is not too cold to drink on a chilly morning.  The cashews create a frothy texture and provide healthy fats for sustained energy.

cashew kale smoothie vegan gluten free best recipe

Cashew Kale Smoothie

The best recipe for Cashew Kale Smoothie
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Breakfast, Drinks, Smoothies
Cuisine: American, Gluten Free, Vegan
Servings: 1
Calories: 350kcal
Cost: $5


  • 1 cup almond milk or non-dairy milk of your choice
  • 3 leaves of kale
  • ¼ cup raw cashews
  • 3 dates pitted
  • 1 teaspoon cacao nibs


  • Place all ingredients in a high-speed blender.
  • Blend until frothy and smooth.
  • Enjoy 🙂
  • Note: If you don’t have a high-speed blender such as a vitamix, soak the cashews and dates prior to blending. You may also want to use baby spinach instead of kale.


Finally the day has come where I can say 🙂
Happy Spring 🙂


Calories: 350kcal | Carbohydrates: 35g | Protein: 13g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 420mg | Potassium: 946mg | Fiber: 11g | Sugar: 17g | Vitamin A: 17085IU | Vitamin C: 160mg | Calcium: 754mg | Iron: 5mg
Tried this recipe?Let us know how it was!
Cristina Cavanaugh RD LDN
Latest posts by Cristina Cavanaugh RD LDN (see all)

Leave a Comment

Recipe Rating