Raw Lemon Cheesecake Smoothie
- Course/Dish: Pies, Smoothies
- Meals: Breakfast, Snack
- Main Ingredient: Lemon, Cashews, Banana
- Difficulty: Easy
- Cuisine: American
- Equipment Needed: Blender
- Rainbow Green Cuisine: Phase 2
- Makes: 8 oz
You have certainly lucked out now that you've stumbled upon this scrumptious lemon cheesecake smoothie recipe by Tess Masters! It is thick, rich, and can even be turned into a pie filling by adding soaked chia seeds to further condense the texture. It is creamy, vanilla lemon bliss in a glass! Tess says, "this raw vegan lemon smoothie tastes just like a melted cheesecake in a glass! You will never guess this is dairy free. It is smooth, creamy, rich, and decadent. This recipe yields one 8-ounce glass. But I like to serve it in shot glasses for dessert and share it with friends."
2 cups ice
1 cup filtered water
½ cup raw chopped pitted dates
¼ cup raw cashews
¼ cup lemon flesh (1 whole small lemon) peeled and pips removed
1 medium banana (fresh or frozen)
5 Tbsp freshly squeezed lemon juice
1 Tbsp Sprout Living Epic Protein Vanilla Lucuma Powder (*optional)
1 tsp non alcoholic vanilla extract
½ tsp freshly grated lemon zest
pinch Celtic sea salt
1) Place all ingredients in your high-speed blender (I use a Vitamix) and puree until smooth and creamy.
2) Tweak flavours and ice to taste.
Devour! Oink Oink :)
You could also thicken this with chia seeds and make a raw vegan lemon cheesecake pudding. YUMMO!