A creamy and dreamy vegan raspberry coconut smoothie, with a dose of cashews and the summer’s best red raspberries!

Creamy Raspberry Coconut Smoothie-4

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!

Creamy Raspberry Coconut Smoothie

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!


Creamy Raspberry Coconut Smoothie

  • Author: Abby Thompson
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 1x
  • Category: Breakfast


A creamy and dreamy vegan raspberry coconut smoothie, with a dose of cashews and the summer’s best red raspberries!



  • 1 cup almond milk
  • 1 cup fresh raspberries
  • Zest and juice of 1/2 lemon
  • 2 tablespoons shredded coconut
  • 1 tablespoon raw cashews
  • 34 ice cubes


  1. In a high powered blender, combine all of the ingredients and blend together on medium high until smooth and creamy. Serve immediately.