Enjoy this healthy raspberry smoothie for weight loss as a quick breakfast or afternoon snack. This vegan banana raspberry almond milk smoothie without yogurt is a perfectly refreshing low-calorie drink to cool off on a hot summer day.You’ll enjoy every slurp of a delicious blend of sweet and tart raspberries mixed with naturally sweetened banana combined with smooth dairy-free almond milk.
1cupalmond milkunsweetened (or any non dairy milk)
1-2teaspoonagave syrupoptional, for extra sweetness
1tablespoonlemon juicefreshly squeezed
Instructions
Place raspberries, banana, almond milk, lemon juice, and agave syrup (if using) in a high-speed blender.
Blend until the mixture is completely smooth and creamy. Taste and adjust the sweetness with agave or maple syrup. Serve immediately topped with crispy granolaor fresh raspberries.
Notes
The best time to drink this easy raspberry lemon smoothie is immediately after making it. However, if you have any leftovers store them in an airtight container in the refrigerator and consume them within 24 hours.
Alternatively, you can put it in an ice cube tray or popsicle mold and keep it in the freezer for up to 2 months.
This recipe works with fresh or frozen fruit. However, if you want your smoothie to be cold and thick I highly recommend you use frozen raspberries and/or frozen banana. Alternatively, you can add a handful of ice cubes to chill and thicken your smoothie.
Add more milk to make your smoothie thinner.
See the post above for more tips, substitutions, and variations.