DessertAugust-September 2014

Dairy-Free Raspberry-Lemon Cheesecake Smoothie

This decadent shake will satisfy the most in-withdrawal cream dreamer.

Photo by Anson Smart

To get the full effect, you have to soak those nuts. For a nut-free version that isn’t as creamy, omit the cashews and replace the coconut water with an equal amount of coconut yogurt.


Photo by Oksana Charla

Power Pops: The smoothies on this page make delicious frozen treats. Just pour them into popsicle molds (or small plastic cups with popsicle sticks) and freeze. “My kids just love these," says Design Director Oksana Charla. "My son eats one after every soccer game to help his body restore its strength.”


1 cup coconut water or water
½  teaspoon probiotic powder, optional
¾ cup raw unsalted cashews, soaked
1 cup raspberries, fresh or frozen
½ banana
3 tablespoons freshly squeezed lemon juice, more to taste
1 tablespoon pure maple syrup, more to taste
1 teaspoon alcohol-free vanilla extract
1 pinch finely grated lemon zest, more to taste
Pinch of salt, optional  
1 cup ice cubes, more if using fresh berries


1. Put all ingredients into your blender and process on high for about 1 minute, until smooth and creamy.

Add a bit more lemon juice, sweetener or zest, to taste.

Each serving contains 428 calories, 25g total fat, 5g saturated fat, 0g trans fat, 0mg cholesterol, 135mg sodium, 46g carbohydrate, 8g fiber, 20g sugars 12g protein, 16 Est GL.

A GOOD SOAK: Soaking the cashews delivers nutritional benefits and makes a creamy shake. Cover them in warm water. Stir in a pinch of natural salt and a dash of apple cider vinegar. Let soak 2 to 4 hours. Drain and rinse thoroughly before using. To quick soak, cover cashews in boiling water in a bowl for 10 minutes.

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