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
- 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.