Cashew Free Green Cucumber Pear Ginger Smoothie
Cool, hydrating, and loaded with natural sweetness, this blended drink is the kind of thing that makes you feel good from the first sip. Ripe pear brings a gentle floral sweetness that plays beautifully against the brightness of fresh lemon juice and the gentle heat of real ginger, while baby spinach sneaks in a boost of green goodness without tasting like a salad. Cucumber keeps everything light and refreshing, and coconut water gives it a subtle tropical depth that plain water just can't match. Tree nut allergies can make creamy smoothies a minefield since so many recipes lean on cashew milk or cashew butter as a base ā this one skips all of that entirely and still delivers a silky, satisfying texture. The trick is blending on high for a full 60 to 90 seconds, which breaks down the spinach and fibrous bits into something genuinely smooth and drinkable. A touch of raw honey is optional but worth trying if your pears aren't quite at peak ripeness. Serve it immediately for the best color and the freshest flavor.
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Learn more āIngredients
2 servings
- 1 medium english cucumber (about 10 oz), roughly chopped
- 2 ripe bartlett or anjou pears, cored and roughly chopped
- 2 cups fresh baby spinach, loosely packed
- 1 tbsp fresh ginger, peeled and roughly chopped
- 1 cup coconut water
- 1 tbsp fresh lemon juice
- 1 tsp raw honey (optional)
- 1 cup ice cubes
Instructions
- 1
Add the coconut water and lemon juice to the blender first, followed by the spinach, cucumber, pear, and ginger.
- 2
Add the ice and honey, if using. Blend on high speed for 60ā90 seconds, until completely smooth with no visible leafy or fibrous bits.
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