A Jicama smoothie, an unusual veggie smoothie, high in protein and fiber, rich in chocolate and cashews, the perfect filling smoothie to power you through the day, and as creamy as a decadent milkshake.
Cashew Cream Chocolate Jicama Smoothie
A delicious jicama smoothie that boosts protein and fiber, and is built around an unusual vegetable that adds a creamy texture and a fresh sweet flavor.
Smoothies are built with many veggies, including zucchini, cauliflower, sweet potatoes and more. Sometimes, though, it’s interesting and nutritionally beneficial to experiment with different kinds of veggies. Jicama fits that description.
And actually, Jicama is interesting even beyond it’s use in a smoothie because it is very low in sugar and fat, and some experts say it may be a great replacement for starchy, higher carbohydrate vegetables such as potatoes.
What is Jicama
Jicama, pronounced “hee-kay-ma”, is a native root veggie native to Mexico. The taste of this potato-like veggie is crunchy and clean, kind of like a dry-ish apple.
I am always looking for veggies to add to a smoothie, and this is a perfect candidate. Why? Because Jicama is high in fiber, vitamin C, magnesium and manganese and good to your gut bacteria and supports bone health. And it is low carb and low in GI index. And even a prebiotic. Read more about the nutrition of Jicama here.
The taste is also great for smoothies because it is neutral. So you can use it in a fruity smoothie with pear and lemon, or chocolate it up as I have done here.
How to Prepare Jicama
This root veggie needs to be scrubbed and peeled, just like a potato. The skin is tough however, so I normally don’t use a potato peeler, but instead use a paring knife to cut away the skin.
How to Use Jicama in Recipes
Jicama is far from a common veggie, but here are a few ways to eat Jicama:
1. Peel, cut it into sticks and serve raw with a dip.
2. Peel it and slice it into match sticks and make a slaw or add to summer rolls. 3. Peel, cut into match sticks and add to a stir fry. Jicama stays fairly crispy like a water chestnut.
4. Or slice it in thin chips, dehydrate into healthy chips.
To use it in a smoothie, it is best to boil it soft, just as you would to make mashed potatoes. Or, of course, boil and season as you would mashed potatoes and serve as a side dish.
Store in a cool dark place; once cut open, refrigerate and use within a few days.
How to Buy Jicama
It is often found in the root veggie area of many supermarkets, and generally doesn’t seem to be seasonal, but is not always available depending on your geographic area. I have also found it in latin grocery stores.
Be sure to buy smaller sized jicama, as they are younger and sweeter, especially more important for a smoothie.
How to Make This Veggie Smoothie
This smoothie is made even more delicious and creamy using cashews soaked overnight. But if you don’t have overnight time, replace with your favorite plant milk and increase the sweetener to taste.
Peel, chop and boil the jicama for about 20 minutes. Add all ingredients to a blender and make creamy! Chill before drinking.
Easy peasy way to have veggies for breakfast! I hope you enjoy traveling this interesting veggie smoothie today!
Other Unusual Recipes to Try
Healthy Homemade Marzipan Recipe
Seven Lemon Water Recipes
Making Smoothies with Ice Cube Concentrates
5 Blender Wellness Shots
Lemon Smoothie Jackfruit Recipe
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Cashew Cream Chocolate Jicama Smoothie
- 1 cup jicama peeled, diced and boiled until soft
- 1 cup cashews soaked overnight to remove phytates
- 1 cup nut milk
- 1 tbsp cacao powder
- 2 tbsp maple syrup
- 1 tsp cinnamon
- Wash the jicama root, peel, slice and dice. Boil in lightly salted water until tender, about 20 minutes.
- Soak the cashews in water overnight, then rinse.
Make Jicama Smoothie
- Add soft jicama, cashews and other ingredients to a blender, and blend until smooth. Taste-test and add sweetener if needed.Refrigerate for at least an hour to serve chilled. Serve in cups, topped with shaved dark chocolate.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in biology, immunology and journalism. More about Dee Dine here.