This Vegan Raspberry Cream Smoothie includes frozen squash chunks to add thickness and fiber. This delicious recipe is also unique because it’s banana-free and sweetened with dates.
Maybe you’re allergic or intolerant to bananas, or you’re just looking to make a smoothie without them. If so, then this Raspberry Cream Smoothie recipe is for you! Here’s the thing, though. You’ll need to make sure you’re using something else to add that creamy thickness that a frozen banana provides. In other words, you don’t want a watery smoothie.
This recipe is really thick and creamy with a delicious texture coming from frozen yellow squash (or zucchini) chunks. The squash is virtually tasteless, so nobody will ever know they’re getting their veggies while drinking this delicious smoothie.
Just don’t let any of the picky-eaters in your house see you making this smoothie; the yellow will give you away. 🙂
Frozen raspberries are also an amazing ingredient, because they are so healthy and vibrant in color. However, you’re going to need something to balance out that tartness. Dates to the rescue!
I used four Medjool dates in this recipe, and I find the natural sugars sweeten the smoothie perfectly. The potassium from the dates is also super nutritious and great for active folks.
Isn’t the color perfectly scrumptious?
Vegan Raspberry Cream Smoothie
Prep Time: 5 mins- Cook Time: 5 mins
- Total Time: 10 minutes
- Yield: 2 1x
- Category: Smoothie
- Method: Blender
- Cuisine: Dairy-Free, Vegan
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print Recipe
Pin RecipeDescription
This Vegan Raspberry Cream Smoothie includes a serving of vegetables.
Ingredients
- 1 cup unsweetened almond milk
- 4 Medjool dates, pitted
- 1 cup frozen raspberries
- 1 cup frozen yellow squash or zucchini chunks (from about 1 medium squash)
- 2 tablespoons dried shredded coconut (unsweetened)
- 1 tablespoon cocoa powder or 1 teaspoon cacao nibs
Instructions
- Combine almond milk, dates, frozen raspberries, frozen squash, coconut, and cocoa powder in the base of a high-speed blender.
- Process on high until smooth and creamy, about 30 seconds.
- Serve immediately.
Notes
You can use yellow squash or zucchini squash.
Items recommended for this Vegan, Paleo, & Dairy-Free Raspberry Cream Smoothie recipe (affiliate links included):
- High-speed blender, I use a Blendtec with a noise-cancelling cover
- Homemade almond milk, see how I do it here
- Organic unsweetened coconut
- Organic cocoa powder, non-alkalized or organic cacao nibs
Be sure to pin this Vegan & Banana-Free Raspberry Cream Smoothie recipe to your favorite Pinterest board to save it for later!
Join my weekly newsletter list to get all the latest news and recipe links delivered directly to your inbox.
Sign up now and unsubscribe at any time. I will never sell your name or spam you, I promise!
Debbie Ward says
May 30, 2017 at 6:16 pmwho would think there is a squash in there!!! sneaky sneaky for the kiddos that are picky 🙂 mine are all grown and weren’t picky and ate their veggies up as I did when I was little but this would help the moms out if they were for sure!! it looks super yummy to me 🙂
Carrie Forrest, MPH in Nutrition says
May 31, 2017 at 7:57 amThanks, Debbie!!! That’s so great that your kiddos ate their veggies. I’m a big kid who still doesn’t like eating veggies, so this smoothie is perfect for me, ha ha. 🙂
Renee says
June 5, 2017 at 4:49 pmLove the squash – I do winter squashes in my girls’ smoothies all the time but never thought to try summer squash! Will have to do that! Yummy flavor combo too!
Tina says
June 5, 2017 at 5:00 pmThis is definitely the perfect season for this smoothie!
Jean says
June 6, 2017 at 7:56 amSuch an amazing idea to add the yellow squash! I’ve added steamed cauliflower to my smoothies before, but I think need to try the squash idea.
Kari - Get Inspired Everyday! says
June 6, 2017 at 8:13 amI’m glad I’m not the only one who adds squash to my smoothies, people think it’s so weird, but it blends right in and you never taste it!
★★★★★
Carrie Forrest, MPH in Nutrition says
June 6, 2017 at 2:05 pmThanks, Kari! Right?! And, when it’s frozen, it makes the smoothies so much thicker. I am your weird-food smoothie sister! 🙂
Jo Romero says
June 8, 2017 at 11:31 amI’ve never thought about putting squash into a smoothie before, but I bet it works a treat! Going to give this a try!
ChihYu says
June 8, 2017 at 1:23 pmLove smoothie ! Can’t believe this is vegan friendly too. That’s so lovely !
★★★★★
Michele Spring says
June 8, 2017 at 7:15 pmI’ve put zucchini in a smoothie before but never thought of doing that with yellow squash – ingenious! Will definitely have to try that when I get all my squash this summer (and maybe sooner too, haha)
Holley@theprimaldesire says
June 9, 2017 at 6:31 pmSNEAKY SQUASH IN A SMOOTHIE!??? What a genius idea. I have a friend who can’t have bananas, I’ll be sure to share it with her!
Carrie Forrest, MPH in Nutrition says
June 10, 2017 at 3:09 pmHa ha, thanks Holley!!! Hope your friend loves this recipe. XO.
Cristina Curp says
June 10, 2017 at 10:28 amSo creative! I could have never thought to add frozen squash! Wow! Looks divine.
Carrie Forrest, MPH in Nutrition says
June 10, 2017 at 3:09 pmThanks Cristina!!!
Emily @ Recipes to Nourish says
June 10, 2017 at 9:23 pmThis sounds delicious! I love how much you were able to jam pack into this smoothie!
★★★★★
Carrie Forrest, MPH in Nutrition says
June 11, 2017 at 9:32 amThanks, Emily! I often have to push the lid down on my blender to get it all in. 🙂
Amanda Torres // TheCuriousCoconut.com says
June 11, 2017 at 10:01 amHow amazing that it has a serving of veggies in it!!! It looks delicious.
Anya says
June 11, 2017 at 5:56 pmWHOA!! Mind blown!! Totally makes sense to add squash to smoothies since they are high in water content and very mild taste. Thanks for this brilliant idea.
★★★★★
Carrie Forrest, MPH in Nutrition says
June 12, 2017 at 7:37 amOh, thank you, Anya!!! I’m so happy that I inspired a new smoothie ingredient for ‘ya! Have a great week. XO.
Georgie says
June 12, 2017 at 7:25 amI just had to share this on my Facebook page Carrie! It looks utterly stunning! Can’t believe you managed to sneak in some courgette there too <3
★★★★★
Carrie Forrest, MPH in Nutrition says
June 12, 2017 at 7:37 amOh, thank you Georgie!!! I so appreciate the share! You inspire me too, your recipes are soooooo gorgeous. XOXO.
Darryl says
June 12, 2017 at 8:48 amAstounding idea! Always amazed at what you will do next!
★★★★★
Carrie Forrest, MPH in Nutrition says
June 12, 2017 at 9:05 amAwwww, thanks Darryl!!! I’m equally amazed by your work!
Becky Winkler says
June 13, 2017 at 6:19 amLove how you switched things up and sweetened this with dates. I can’t wait to try it!
Kelly @ A Girl Worth Saving says
August 30, 2017 at 11:25 amGirl when I saw zucchini in the ingredients I did a double take! That is so clever.
Carrie Forrest, MPH in Nutrition says
August 30, 2017 at 4:50 pmHa ha! Thanks, Kelly!!!