Blueberry Lemon Cashew Smoothie Bowl (Printable)
Vibrant creamy bowl with blueberries, lemon, cashews, and crunchy granola topping
# What You’ll Need:
→ Smoothie Base
01 - 1 cup frozen blueberries
02 - 1 ripe banana
03 - 1/2 cup raw cashews, soaked in hot water for 10 minutes then drained
04 - 3/4 cup unsweetened almond milk or milk of choice
05 - Zest of 1 lemon
06 - 2 tbsp freshly squeezed lemon juice
07 - 1-2 tbsp maple syrup or honey, to taste
08 - 1/2 tsp pure vanilla extract
09 - Pinch of sea salt
→ Granola Crumble
10 - 1/2 cup rolled oats, gluten-free if desired
11 - 2 tbsp chopped raw cashews
12 - 2 tbsp sunflower seeds
13 - 1 tbsp coconut oil, melted
14 - 1 tbsp maple syrup or honey
15 - 1/4 tsp ground cinnamon
16 - Pinch of salt
→ Toppings
17 - Fresh blueberries
18 - Sliced banana
19 - Lemon zest
20 - Cashew pieces
21 - Shredded coconut
# How-To Steps:
01 - Preheat oven to 350°F. Line a small baking sheet with parchment paper.
02 - In a bowl, combine oats, chopped cashews, sunflower seeds, cinnamon, and salt. Add melted coconut oil and maple syrup. Stir until evenly coated.
03 - Spread mixture onto prepared baking sheet. Bake for 8-10 minutes, stirring halfway, until golden and fragrant. Let cool.
04 - While granola bakes, add soaked cashews, frozen blueberries, banana, almond milk, lemon zest, lemon juice, maple syrup, vanilla, and salt to a high-speed blender. Blend until completely smooth and creamy.
05 - Pour smoothie into two bowls. Top generously with granola crumble, fresh blueberries, banana slices, lemon zest, cashew pieces, and shredded coconut as desired.
06 - Serve immediately for best texture.
# Expert Advice:
01 -
- The cashews make it impossibly creamy without any dairy
- That homemade granola crumble turns a simple smoothie into something youd pay twelve dollars for
02 -
- The smoothie base melts faster than you think, so work quickly once you pour it into bowls
- If your blender struggles, add the almond milk a tablespoon at a time until everything moves freely
03 -
- Freeze your banana slices in a single layer on parchment before adding to the blender for extra thickness
- If you love intense lemon flavor, add an extra teaspoon of zest but keep the juice the same to maintain balance