MAKES: 2 (2-cup/480-ml) servings | PREP TIME: 5 minutes
Ingredients
2 oranges, peeled
½ cup (120 ml) cashew milk (see here)
½ teaspoon vanilla extract
zest of 1 orange
2 cups (480 ml) (300 grams) crushed ice
Process
Place all the ingredients except the ice in a blender and puree until completely smooth. Add the ice and puree once more until the ice is completely broken down and texture is smooth.
More Recipes You'll Love
Orange cream smoothie blends whole peeled oranges with cashew milk and vanilla into a creamsicle in a glass. Fresh orange zest lifts the flavor past ordinary juice, and crushed ice makes it frosty cold. Two servings, five minutes, and no added sugar anywhere.
Pro Tips
- Blend the oranges and zest before adding the ice - the fruit needs the head start to break down completely smooth.
- Zest the orange before peeling it; grating a whole orange is far easier than wrestling a slippery peeled one.
- Cashew milk keeps it creamy without muting the citrus. Almond milk works but tastes noticeably leaner.
- Cut away all the white pith when peeling - pith is what makes an orange smoothie bitter.
Frequently Asked Questions
Can I use navel oranges?
Any sweet eating orange works. Blood oranges make a striking pink version with a slightly deeper flavor.
Is it sweet enough on its own?
It is sweet from the fruit alone; a spoon of honey or splash of vanilla bean paste rounds it further if you want a treat.
Can I make it without ice?
Yes - use frozen orange segments instead so the smoothie stays thick and cold without diluting.
Recipe Card
Ingredients
Method
- zest of 1 orange
- 2 cups (300 grams) crushed ice Process Place all the ingredients except the ice in a blender and puree until completely smooth.
- Add the ice and puree once more until the ice is completely broken down and texture is smooth.
