I still remember when mail-order smoothie subscriptions first became a thing. Dinner kits I understood, especially if cooking isn’t your thing, but smoothies delivered by subscription? That one puzzled me. Part of what I love about smoothies is that they require almost no planning. Open the refrigerator or freezer, see what you have, throw a few things into a blender, and hope for the best. Most of the time, it works in your favor.
When it comes to smoothies, I rarely stick to the same combination twice. They’re wonderfully forgiving and perfect for playing around with whatever flavors sound good at the moment. For this one, I wanted something fruity, creamy, and dairy-free, without sacrificing flavor or richness. Peaches fit the bill perfectly. Peaches are one of the great things about summer, so fresh ones (ideally frozen in advance) are great, but frozen store-bought peaches can be just as fantastic, which means you can make this recipe long after peach season has come and gone.
Peaches
Peaches originated in China and have been cultivated for thousands of years. California is now the leading peach-producing state in the U.S., which makes them particularly easy to love where I live. Peaches are naturally sweet, relatively low in calories, and contain vitamin C along with a variety of other vitamins, minerals, and plant compounds. Nutritional benefits aside, they also happen to make a really good smoothie.
Peaches offer several potential health benefits, including supporting healthy digestion, heart health, immune function, and even helping ease certain allergy symptoms.
- Heart health: Potassium and fiber support healthy blood pressure and cholesterol.
- Digestion: Fiber helps support healthy digestion
- Immune support: Rich in vitamin C and antioxidants
- Eye health: Beta-carotene supports healthy vision
- Skin health: Antioxidants may help protect and nourish skin
Dairy-Free
For the base in this recipe, I use cashew milk, a break from my usual go-to, almond milk. But cashew milk is slightly creamier and offers similar health benefits to peaches, and has a subtle nuttiness that works beautifully with peaches. I also add a spoonful of cashew butter to bring that flavor forward a little more and give the smoothie some extra body.
Banana, dates, and a touch of honey add natural sweetness without turning this into a milkshake, a common pitfall with many smoothies in stores. What you end up with here is a light, creamy, peach-forward smoothie that’s subtly nutty, naturally sweet, and substantial enough actually to satisfy.
This recipe is an easy breakfast option for school days if you have younger ones at home, an afternoon snack, or an anytime pick-me-up whenever you’re craving it. And the best part is you probably already have most of what you need. No weekly smoothie subscription—or tiny pre-portioned bag of frozen fruit—required.
Dairy-Free Peach Smoothie
Ingredients:
- 1/2 cup fresh organic peaches, sliced and frozen
- 1/2 banana
- 1/2 cup cashew milk
- 1 teaspoon raw cashew butter
- 2 large dates, pitted
- 1/4 teaspoon vanilla extract
- 2 teaspoons local honey
- 1 cup ice
Directions:
- Using a kitchen blender, add the frozen peaches, banana, cashew milk, cashew butter, dates, vanilla extract, honey, and ice. Blend on high for at least 1 minute, until smooth. Serve immediately.
