I like thick, creamy smoothies and this strawberries & cream smoothie is what dreams are made of – I can’t wait for you to try it!
This recipe consists of two parts:
- Making a batch of my homemade strawberry jam (find the recipe for it here)
- Making the creamy, vanilla smoothie base
Once you have both of these made, you will add the smoothie base to your favourite smoothie bowl, then swirl in the jam and some extra chia seeds for crunch!
It may sound like a fairly complicated recipe, but I promise you… it isn’t. It’s also totally worth the two-part process.
You won’t use all of the strawberry jam you make, so save the rest and use it for your toast throughout the week (or make more smoothies!)
I am clearly on a huge smoothie kick right now, so you can expect even more smoothie recipes soon.
As always, if you make this or any of my recipes, take a picture of it, share it on Instagram, and tag me @iammegdoll – I love seeing which recipes you’re making and connecting with you over on Instagram!
Strawberries & Cream Smoothie
1 baked, then cooled fist-sized (or larger) Japanese sweet potato
~ 3 cups well-steamed, then cooled cauliflower florets*
1 scoop of your favourite vanilla protein powder
1 tbsp coconut butter/coconut manna
1/2 cup unsweetened cashew milk
1 tbsp chia seeds
1 recipe Homemade Strawberry Chia Jam
- Begin by making the homemade jam. Once you have that made, you can make the rest of the smoothie.
- For the smoothie, you’ll want to add the Japanese sweet potato and cauliflower to the freezer about 1 – 2 hours before you make your smoothie, so they can slightly freeze for the best smoothie texture.
- Once the sweet potato and cauliflower have time to freeze, add protein powder, coconut butter, potato, and cauliflower to blender.
- Pour in cashew milk and begin to blend.
- Once fully blended, transfer to your favourite smoothie bowl.
- Swirl in chia seeds and as much of the homemade jam as you’d like – this is your chance to make this smoothie bowl a work of art!
- Enjoy immediately, take a pic, post to Instagram, and tag me @iammegdoll
*When I say “well-steamed cauliflower, this is how I prepare mine:
- I will wash 1 – 2 large heads of cauliflower (depending on the size)
- Break them up into large florets and place them in my Instant Pot on the rack with a cup of cold water in the bottom (you should have enough cauliflower in there to completely fill your Instant Pot)
- Make sure the valve is on “sealing”, press the “Manual” button, and set for 3 minutes.
- Once the 3 minutes is up, flip the valve over the vent (be careful to not burn yourself!), and then immediately remove your cauliflower from the Instant Pot.
- It should be “well-steamed” at this point. I have tested this method many times and it always turns out for my smoothies.