Description
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!
Ingredients
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
- Vegan Homemade Coconut Whipped Cream
- lemon zest
- lemon wedges or slices
- Homemade Granola
Instructions
- 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.
- Add the other 1.5 cups of ice and blend for 30 seconds until smooth and creamy yet still frosty.
- 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.
Notes
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