The lemon cheese cake that is a lot healthier than your regular baked or no bake cheesecake comes in a glass! This lemon cheesecake smoothie is so creamy and delicious that it will satisfy your craving instantly. It’s completely vegan using coconut milk instead of dairy.
This is a simple & delicious recipe to treat yourself and make the best use of lemons while they’re growing in abundance. Silky sweet & lemony this smoothie is really cake in a cup, so enjoy it!
Always keep frozen bananas in your freezer for treats like these, and any smoothies or smoothie bowls. Frozen bananas are great for a creamy texture. And while in some recipes avocado, cauliflower or sweet potato work well for texture too, we would recommend bananas for this one as it adds great flavour that goes well with the lemon juice. No need to soak the cashews, they’ll blend completely smooth and create that velvety cream cheese texture, all plant-based.
Ingredients (serves 2):
- 1 lemon, for 1tsp zest & 2 tbsp lemon juice
- 1/3 C raw cashews
- 2 frozen bananas (200g)
- 2/3C coconut milk
- 1 tsp vanilla extract
- Pinch salt
- Toasted coconut flakes for garnish (optional)
Add all ingredients to your OmniBlend blender, and blend on high for about 45 seconds. Serve with a sprinkle of toasted coconut flakes for extra decadence.