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strawberry cheesecake smoothie served with whipped cream on top

Vegan Strawberry Cheesecake Smoothie


Description

Here’s a Vegan & Dairy-Free Strawberry Cheesecake Smoothie recipe that tastes like pie in a glass. Serve this healthy blended drink for an easy breakfast or dessert. You only need six ingredients!


Scale

Ingredients

  • 1/4 cup cashews, soaked in very hot water for 15 minutes, then rinsed and drained
  • 1 cup unsweetened plant milk, I like oat milk or almond milk
  • 1 1/4 cup frozen strawberries
  • 1 frozen banana, broken into chunks
  • 1/2 lemon, juiced
  • 1 teaspoon vanilla extract
  • 4 gluten-free wafer cookies, crushed (optional, for topping)
  • rice milk or coconut milk whipped cream (optional, for topping)

Instructions

  1. Combine your plant milk, cashews, frozen strawberries, frozen banana, lemon juice, and vanilla extract in the base of a high-speed blender like a Blendtec or a Vitamix.
  2. Blend on high for about 30 seconds, or until the mixture is smooth and creamy.
  3. Once you’ve blended your strawberry cheesecake smoothie, then you can serve it right out of the blender. I put some rice milk whipped cream and crushed gluten-free vanilla wafer cookies on top to help replicate the taste and texture of a cheesecake crust.

Notes

  • You can easily double or triple this recipe depending on how many servings you want.
  • Feel free to add 1/2 cup of frozen cauliflower rice if you want even more nutrition (see how to steam and freeze cauliflower for smoothies).
  • Use a high-speed blender to ensure that the smoothie gets very creamy and fully blended.
  • Add 1/4 teaspoon of beet powder to make this smoothie even pinker in color.
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  • Category: Smoothie
  • Method: Blender
  • Cuisine: American

Keywords: vegan strawberry smoothie, dairy-free cheesecake smoothie