Açaí berries have been deemed a superfood for many reasons. Loaded with omega fats, protein, and fiber, they have more antioxidants than blueberries or pomegranates. Crazy, right? Grown mainly in the Amazon rainforest, the berries have to be pureed and frozen because they are highly perishable. Most of the brands sold in the United States are organic and typically come in 3½-ounce (100-g) packets. Before putting them in the blender, let a packet soften in a bowl of warm water for a few minutes before opening. And since these berries have very little natural sugar, using frozen mango as the other fruit adds a punch of natural sweetness.
Key Ingredients
- Frozen açaí puree:place the packets in a bowl of warm water for a few minutes to loosen it to remove it from the packet.
- Frozen mango and mixed berries: You can use your favorite mixed berry blend, or opt for a single berry, if you prefer!
- Homemade Cashew Milk: You can use your favorite store bought plant-based milk, but this homemade Vanilla-Spiced Cashew Milk is totally worth the extra step!
Storage tips
- To store any leftover smoothie, pour the remaining smoothie into an ice cube tray. Cover tightly with plastic wrap and freeze. When ready to serve, pop out a few cubes and blend again.
- To store the cashew milk, transfer to an airtight container and store in the refrigerator for up to 4 days, making sure to stir or shake the milk each time before serving.
- To store the spice blend, refrigerate in an airtight container for up to 5 days.
Blender and juicer recommendations
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More recipes you’ll love
This Açaí Berry Blast Smoothie is one of my favorite recipes from my latest book, Homemade Simple: Effortless Dishes for a Busy Life. For more recipes like this one, grab your copy today!
Acai Berry Blast Smoothie
Ingredients
- 1 3½-ounce package frozen unsweetened açaí puree
- 1 cup frozen mango chunks
- ½ cup frozen mixed berries
- 1 teaspoon maple syrup
- 2 cups Vanilla-Spice Cashew Milk (listed below), or your favorite plant-based milk
- ½ teaspoon vanilla extract optional
Vanilla-Spice Cashew Milk (Makes 6 to 7 cups)
- 2 cups unsalted raw cashews
- 6 cups filtered water
- 3 tablespoons maple syrup optional
- 1 tablespoon Autumn Spice Blend listed below
Autumn Spice Blend (Makes about ¼ cup)
- 2 tablespoons ground cinnamon
- 1½ teaspoons ground ginger
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon ground cloves
Instructions
- To make the cashew milk, put the cashews and 2 cups of the water in a blender. Let soak for 20 minutes.
- Add 2 tablespoons of the maple syrup (if using) and the spice blend. Blend at low speed, then slowly increase the speed to high and blend until smooth. Add the remaining 4 cups (960 ml) water and the remaining 2 tablespoons maple syrup (if desired) to reach your preferred consistency and taste.
- Pour the cashew milk through a sieve and discard the solids. Transfer to an airtight container and store in the refrigerator for up to 4 days, making sure to stir or shake the milk each time before serving.
- To make the smoothie, in a blender, combine the açaí puree, mango chunks, berries, and 1 teaspoon maple syrup. Add the milk and vanilla (if using) and blend until smooth. Taste and add 1 more teaspoon maple syrup, if desired. Serve at once.
Notes
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