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Vegan Lemon Smoothie garnished with coconut whipped cream and lemon zest.

Creamy Vegan Lemon Smoothie

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  • Author: Elaine Gordon
  • Total Time: 5 minutes
  • Yield: 2 1x
  • Diet: Vegan


Start your day with some sunshine! This creamy vegan lemon smoothie features bright and tangy lemon perfectly paired with dates, vanilla and almonds for a super smooth combination. It's made to wake you up with a smile!


Units Scale

For the smoothie

  • 2 large juicy lemons, zested and juiced
  • 1 cup unsweetened, plain plant-based milk of choice (I love almond milk or coconut milk here)
  • 1/4 cup raw, blanched slivered almonds (not sliced almonds)
  • 3 soft Medjool dates, pitted
  • 1/2 teaspoon vanilla extract
  • 2.5 cups ice cubes
  • optional: 1/8 teaspoon ground turmeric (for color)

Optional Smoothie Boosters

  • 1 tablespoon chia seeds
  • 1 tablespoon hemp seeds

Garnish Options


  1. To a high speed blender, add lemon zest and juice, plant-based milk, slivered almonds, dates, vanilla, 1 cup of ice and ground turmeric. Add optional smoothie boosters (chia seeds and/or hemp seeds) if using. Blend on the highest speed for 30-60 seconds until perfectly smooth and creamy.
  2. Add the other 1.5 cups of ice and blend for 30 seconds until smooth and creamy yet still frosty.
  3. Divide into two large glasses and garnish with coconut whipped cream, lemon zest, lemon slices or wedges and/or granola if desired. Enjoy immediately with a spoon or straw.


This is the perfect smoothie to add a handful of baby spinach. You won't taste it at all here!

  • Prep Time: 5
  • Category: Breakfast
  • Method: Blender