Creamy Lemon Cheesecake Smoothie

Creamy Lemon Cheesecake Smoothie

Yields: 1 serving | Prep time: 5 minutes

Ingredients

• 1 cup Frozen cauliflower rice (steamed then frozen) or 1 frozen banana

• 1/4 cup Raw cashews (soaked for 2 hours for maximum creaminess)

• 1 scoop Vanilla protein powder or 1/2 cup Greek yogurt

• 1 tbsp Fresh lemon zest

• 2 tbsp Fresh lemon juice

• 1 cup Unsweetened almond milk (or milk of choice)

• 1 tsp Vanilla extract

• Optional: 1 tbsp hemp seeds or a pinch of sea salt

Instructions

1. Prep the Base: If you are using raw cashews, ensure they are soaked and rinsed. This is the secret to that “cheesecake” mouthfeel without the actual cheese.

2. Combine: Add the frozen cauliflower (or banana), cashews, protein source, lemon juice, and vanilla extract into a high-speed blender.

3. Liquify: Pour in the almond milk. Start with 1 cup; you can add more later if you prefer a thinner consistency.

4. Blend: Blitz on high until the mixture is completely smooth and no cashew bits remain.

5. Zest it Up: Add most of the lemon zest and pulse for 5 seconds. This keeps the zest intact for bursts of flavor rather than blending it into a bitter paste.

6. Serve: Pour into a chilled glass. Top with the remaining lemon zest, a sprinkle of hemp seeds, and a few crushed cashews for crunch.

Pro Tips

• The Secret Ingredient: Using frozen cauliflower rice adds incredible thickness and fiber without changing the flavor, keeping the sugar content lower than using multiple bananas.

• Sweetness: If your protein powder isn’t sweet enough, add 1-2 pitted Medjool dates or a teaspoon of maple syrup.