A creamy and dreamy vegan raspberry coconut smoothie, with a dose of cashews and the summer’s best red raspberries!
Hello and welcome to my new favorite smoothie combo, raspberry coconut, with a hint of lemon! This raspberry coconut smoothie was really borne out of a few of the things I had leftover in my pantry, with a dash of ‘but I want it to be just a touch creamier’ and a lot of hanger (made this in a hurry on a Sunday morning!). Adding a tablespoon of cashews ups the creamy factor and makes everything blend together nicely. I know raspberries are nearing the end of their season at the moment, but grab some while you can! I found the absolute BEST raspberries I’ve ever eaten at a local farmer’s market a few weeks ago and had to ration them to make this raspberry coconut smoothie, otherwise they would have been goners. For me, this smoothie is simply summertime goodness in a glass!
I’m going to keep this one short and sweet today. There is just too much summer living to be done and not enough days left in the season! I’m a big advocate of making a creamy smoothie, putting it in a to-go cup and going for a walk with yourself. Before long, I won’t want to walk much past my front door before freezing my buns off. Enjoy your week friends!
- 1 cup almond milk
- 1 cup fresh raspberries
- Zest and juice of ½ lemon
- 2 tablespoons shredded coconut
- 1 tablespoon raw cashews
- 3-4 ice cubes
- In a high powered blender, combine all of the ingredients and blend together on medium high until smooth and creamy. Serve immediately.