Description
Unleash a burst of vibrant flavors with our Lemon Cream Pie Smoothie! This recipe brings together the tangy zest of lemon, the natural sweetness of Medjool dates, and the rich texture of almonds. Not only is it visually appealing with its creamy texture and fresh garnishes, but it’s also a powerhouse of nutrients, thanks to the inclusion of riced cauliflower.
Ideal for those seeking a quick yet wholesome meal or snack, this smoothie encapsulates the essence of a lemon cream pie in a sippable, digestible form. Whether you’re starting the day or needing an afternoon pick-me-up, this smoothie is a perfect choice. It’s easy to make, delicious to taste, and can be dressed up with coconut whipped cream and fresh mint for that extra special touch.
Ingredients
4 pitted Medjool dates
1/4 cup blanched and slivered almonds
Zest of 1/2 a large lemon
Juice from 2 large juicy lemons (about 1/4 cup)
1 teaspoon vanilla extract
1/8 teaspoon ground turmeric
1 cup frozen riced cauliflower
1 cup unsweetened plant-based milk (such as unsweetened vanilla almond milk)
1–2 cups ice cubes
Optional garnishes: lemon zest, coconut whipped cream, fresh mint
Instructions
In a high-speed blender, combine all the ingredients except the ice. Blend until smooth and creamy.
Add 1 cup of ice and blend again until there are no ice chunks remaining. Taste the smoothie and, if a frostier consistency is desired, add another cup of ice and blend again. Adjust flavors and sweetness as needed.
Pour the smoothie into one or two glasses, depending on whether it is being served as a meal replacement or a filling snack.
Serve immediately, garnished with fresh lemon zest and/or coconut whipped cream if desired. For an extra fancy and fun touch, add a sprig of fresh mint.
- Prep Time: 10 minutes
Nutrition
- Calories: 180 Kcal