Ever since becoming a food blogger back in 2010, I’ve become a bit of a kitchen gadget junkie. It started with a food processor, then a mandolin and a spiralizer. When I really got into smoothie making, I bit the bullet and purchased a Vitamix. This is my most expensive gadget to date, but by far the one I use most frequently. I think I’ve got the per-use cost down to fractions of pennies!
Along with gadgets, I’ve developed a habit of acquiring random blog props for food photography purposes: glasses, bowls, platters and cutlery, and plenty of dishtowels in a rainbow of colors. During my visits to Crate & Barrel it’s not uncommon for the staff see my basket of random, unmatched pieces and ask, “You must have accidentally broken one of these glasses in your existing set?” or simply, “May I ask what you’re going to do with all of this?” Then I explain my blogger story and they get it – or at least I think they do.
I remember my first visit to Williams Sonoma, about a year or so after I really became interested in cooking. Talk about a foodie’s fantasy! I managed to find dozens of things that I didn’t know I “needed”, including a cherry pitter, pineapple corer, various casserole dishes, platters, chalkboard placemats, a printed rolling pin, donut pan and a torch for creating that perfectly golden, crispy top layer on homemade crème brulee. Essentials, right?
Errr.... Maybe not. Staring down at my cart, my inner voice of reason reminded my inner shopaholic that while I may cook a lot of recipes, they’re not normally of the baked good variety. Realistically, I probably wouldn’t use a printed rolling pin or a donut pan more than a handful of times. And that torch for making crème brulee? It probably wasn’t going to be the kind of gadget that I use daily like my Vitamix.
Does that mean I’ve never made crème brulee? Well not the kind with a crispy golden top. But what about crème brulee in smoothie form? And better yet, a plant-based, nutrient dense version? Now we’re talking!
The main flavor that shines through in crème brulee is classic vanilla, and there’s no shortage of that in this smoothie. I’ve used vanilla Vega Essentials, almond milk, a frozen banana and some cashews to create a smooth, rich and creamy texture like the traditional dessert. Enjoy sipping this smoothie out of a glass, or pour it into a bowl and scoop your bites with a spoon.
- 1 scoop Vanilla Vega® Essentials
- 1 cup Silk Vanilla Almondmilk
- 1 banana (frozen if possible)
- 1 pitted date
- 1 tsp vanilla extract
- 10 full cashews
- 1/2 tsp ground cinnamon
- 5-6 ice cubes
Add all ingredients to your blender except for ice and blend until smooth.
Toss in a few ice cubes and continue blending until no chunks remain. (Note – too much ice will dilute the flavor, so aim for just 5-6 cubes.)
Pour into a glass and enjoy!