This is a light, floral, refreshing summer treat that is vegan and gluten-free.
You can find more delicious recipes from Nielsen Massey here.
Ingredients:
- 120ml organic cashew milk
- 2 tablespoons organic chia seeds
- 1 organic banana
- 75g organic sliced strawberries
- half a teaspoon of Nielsen-Massey Rose Water
- 1 green cardamom pod
- 80ml organic cashew milk
- A few chopped pistachios
- Chia seeds
- Fresh coconut shavings
Method:
1
Mix cashew milk and chia seeds together, then cover with cling film and chill overnight
2
Chop a few pistachios and set aside
3
In a food processor, mix frozen banana, frozen strawberries, rose water, cardamom pod and cashew milk and pulse until a creamy, smooth texture is formed
4
Take the chia pudding from the fridge and mix gently. The pudding should be thick.
5
Add the contents to a serving bowl and top with the frozen strawberry smoothie.
6
Garnish with pistachios, chia seeds and fresh coconut shavings.
Shop the Blog
Homemade Apple, Ginger & Berry Kombucha with an Autumnal Twist
Discover how to make homemade kombucha with an autumn twist of apple, ginger and berries. Explore this easy recipe and fermentation essentials at Evergreen.
Plantforce: Super Energising Shake
Combining coffee, milk, warm spices, and a clean protein boost, this Super Energising Shake is the ultimate fuel to power you through your busiest days.
How to Make Matcha: An Easy Step-by-Step Guide
Learn how to make Matcha at home with our simple step-by-step guide. Discover how much Matcha to use, the best water temperature, how to avoid lumps and how to make Matcha with or without a traditional bamboo whisk.
