This creamy lemon cheesecake smoothie will leave you with a smile on your face! You won’t believe that this is dairy free – and 100% plant based! If you like this tasty vegan lemon cheesecake smoothie, then be sure to also check out my Meal Prep Made Easy Course for loads of cooking tips and tricks for breakfast, lunch, dinner and snacks – you’re meals will never be boring again!
1 cup plant based milk (I used soy, but you can use almond, oat or any plant milk of your choice)
1 tbsp pine nuts (these make it creamy and buttery, but you can use cashews or blanched almonds instead_
1 tbsp rolled oats
1/2 tbsp vanilla extract
1/2 tbsp white miso paste
a very small pinch of coarse celtic sea salt, optional
1 tbsp maple syrup – or 2 pitted medjool dates
2 tbsp fresh lemon juice
Place all of the ingredients into a blender and blend for 1 to 2 minutes until smooth and creamy.
If you can manage to pour it into a glass rather than gulping it down straight from the blender, then you’re doing better than me!
This is also delicious with a frozen banana blended with it to make it super creamy and sweet!
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