Vegan Creamy Raspberry Lemon Smoothie

Total time5 min

Prep time5 min

Cook time0 min

4.7

(29)

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Ingredients

2 servings

1 cup fresh or frozen raspberries
1 medium ripe banana, peeled and sliced
1 cup plain yogurt
½ cup milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.
2 tbsp fresh lemon juice (from about 1 lemon)
1 tsp lemon zest
1 tbsp maple syrup
½ cup ice cubes

Instructions

1
Add the raspberries, banana, yogurt, milk, lemon juice, lemon zest, maple syrup, and ice to a blender.
2
Blend on high speed until completely smooth and no fruit chunks remain, about 45–60 seconds.

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