Vegan raspberry and macadamia smoothie

Vegan raspberry and macadamia smoothie with raspberries, macadamia nuts, almond milk, yacon syrup and vanilla powder – creamy, fruity and quickly blended.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 280 kcal per serving
• Protein: 4 g
• Fat: 24 g
• Carbs: 8 g

Ingredients

• 100g raspberries
• 30g macadamia nuts
• 200ml almond milk
• 1 tbsp yacon syrup
• 1 pinch of vanilla powder

Method

You’ll need: blender · sieve

1. Soak the macadamia nuts briefly in warm water so they blend more finely.
2. Rinse the raspberries gently in a sieve and drain well.
3. Put the raspberries, macadamia nuts, almond milk, yacon syrup and vanilla powder in the blender.
4. Blend everything hard until the smoothie is evenly creamy and no coarse bits are left.
5. If it's still too thick for you, add a little more almond milk and blend briefly again.

Good to know

A smoothie like this feels a bit like breakfast and a bit like dessert. Creamy, fresh and nicely rounded in flavour.

Swaps

Macadamia nuts → cashews (a little more protein); almond milk → unsweetened coconut drink (often creamier); yacon syrup → date paste (more natural sweetness plus a little fibre); raspberries → blueberries (milder, also contain polyphenols)

Allergens

Contains tree nuts (macadamia nuts, and almonds from the almond milk); for children only finely blended and served in an age-appropriate way; usually fine in pregnancy with fresh, cleanly prepared ingredients.

Dairy-free recipes