Raw Lemon Cheesecake Smoothie

By Chef: Tess Masters
Posted: July 30, 2012

 Difficulty/Easy

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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.”

Yield: 8 oz

Ingredients

  • 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

Instructions

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 🙂

Notes

You could also thicken this with chia seeds and make a raw vegan lemon cheesecake pudding. YUMMO!