Serves 2
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This raspberry smoothie recipe uses blended cashews and coconut to create a delicious creamy consistency without any dairy in sight!


  • 2/3 cup raw cashews
  • 1 cup coconut water
  • 1 cup frozen raspberries
  • 1 tbsp pure maple syrup
  • 1/2 lime, peeled
  • 1 cup ice cubes
  • 2 tbsps coconut cream

Place cashews in a medium bowl with enough cold water to cover. Stand at room temperature for 3 hours. Drain; rinse well.


Blend drained cashews with remaining ingredients in a high-speed blender for 1 minute or until smooth.


Divide coconut cream between serving jars, swirl around the sides; pour in smoothie.

Cashews are high in iron, zinc, fiber, protein and monounsaturated fat, good for heart health. Raspberries are high in vitamin C and antioxidants and have a beneficial effect on cardiovascular health and reducing cancer risk.

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