A full meal lemon smoothie bursting with lemon flavor! This smoothie will leave you satisfied for hours with its healthy fats and protein! This recipe is easily made keto too!
Citrus, in all its forms, is one of my favorite flavors AND smells! This smoothie celebrates the bright flavor of lemon!
I created this lemon smoothie to make a complete meal bursting with lots of lemon flavor. I tinkered with the recipe multiple times to get it just right, and now I get to share it with you!
Tangy, fresh lemon flavor with a creamy profile, if you love lemon cheesecake, then this is the smoothie for you!
Lemon smoothie ingredient notes:
- This recipe calls for coconut butter or coconut oil. The healthy fats give you energy and staying power. I use my own homemade coconut butter, but you can also purchase it in the store or online.
- For a nut free version, I use a high quality grass-fed collagen for the protein, I recommend Perfect Supplements. They test to make sure there product is free of glyphosate (Round Up), super important to me! (Can use code “tessa10” for an additional 10% off any order)Collagen is a super food and great for assisting in the healing damaged guts, as well as excellent for skin, nail, and hair!! Think of it like a glue that holds our bodies together!
Using a high powered blender for this whole lemon smoothie:
I use my BlendTec for this smoothie.
A high powered blender will be necessary to pulverize the whole lemon.
OR If you do not have one, or your lemon has lots of bitter white pith in it’s peel (yucky tasting), zest the lemon instead and add the seeded pulp or just the lemon juice.
It won’t be quite as lemony, but still delicious! I also recommend soaking the raw cashews if you are using a regular blender!
For other full meal smoothies, check out some of my other recipes:
- My Keto Lime Smoothie is another citrus celebration!
- My green orange smoothie has loads of nutrients and is bursting with orange goodness!
- This cranberry orange smoothie is a vitamin c boost!
Paleo Lemon Smoothie Recipe:
If you try this smoothie, I want to hear about it! Please come back and leave a comment below!
Lemon Cheesecake Smoothie - Dairy Free & Paleo
Ingredients
- 1 cup non-dairy milk I use coconut or almond
- 1/4 cup plain dairy free yogurt I use So Delicious Plain Coconut Milk Yogurt
- 1/4 cup frozen butternut squash OR pumpkin cubes OR 1 cup frozen cauliflower rice or florets, OR cooked spaghetti squash, OR raw zucchini pieces, optional
- 1 whole lemon zested & juiced
- 1/2 medium ripe banana or for a keto version, replace with favorite low carb sweetener
- 2 tablespoons collagen OR 2 tablespoons raw cashews
- 1 tablespoon coconut butter OR MCT oil
Optional Add-Ins
- Liquid stevia OR honey, to taste, I use around 8 drops stevia usually.
Instructions
- Place all ingredients into a high powered blender and blend until smooth and creamy. (see above notes for regular blenders)
Nutrition
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Wow butternut squash or pumpkin, I was not expecting that! Also, love that you added collagen because I am trying to incorporate it more into my diet!
This looks fantastic! I never thought to add butternut squash to smoothies but what an amazing idea. I bet it makes it so thick and creamy!
Sounds absolutely incredible. But, do you suggest something as a substitute for the butternut squash?
Hi Tonia…you can leave it out or replace it with pumpkin, zucchini, spaghetti squash or spinach. I just like to have veggies in all smoothies, it is not necessary for flavor or texture!
This look great! Will definitely be trying 🙂 #freefromfridays
What is AIP?
Hi Nettie! It stand for Autoimmune Protocol, a form of the paleo diet that removes nuts, seeds, eggs, nightshades, dairy. If you have any other questions let me know!
This looks amazing! I keep seeing coconut yogurt mentioned in allergy-friendly recipes, and I really need to find (make?) some for my husband who just recently went completely dairy free.
Thanks for sharing!
Hi Elise! I like homemade best, and we thicken with gelatin. I use store bought occasionally for baking, but not eating. So Delicious is the the primary brand out there and often the only one people can find. I am hoping they remove the carrageenan in their yogurts soon as they have with their milks. they are sending me some new cashew based ice creams to try too, carrageenan free! But homemade coconut milk ice cream is AMAZING!
Ooh this looks so delicious and right up my street. I’m definitely going to give this a go this weekend – the kids I imagine, will love it!
This sounds divine. I’ve never heard of putting the whole lemon in before – I think I need a better blender as don’t think mine could take that! #freefromfridays
Sounds so yummy! Where would you find frozen pumpkin?
Hi Cassi! COuple of options: i always see frozen butternut squash cubes over pumpkin…go with those. You could also use a pumpkin or squash puree…but need to add some ice to chill it, as well as taste it first. Some canned squashes or pumpkin tend to taste quite strong and might over power the smoothie, so you may need to back of on quantity!
looks lush! shall be indulging in this and love the use of raw frozen butternut squash Yummy!
Wow that looks incredible! I would never have thought of adding raw pumpkin. Thanks for sharing.
Another amazing recipe! Paleo cheesecake in a smoothie with citrus = triple win!
I love that there is pumpkin in the smoothie 🙂 I’ve only started experimenting with pumpkin smoothies lately and am amazed by how creamy and delicious they can be with the right ingredients. This lemon cheesecake smoothie is to die for!
Thanks for linking this to the Weekend Wholefood Blender Party and for entering the Feb Giveaway 🙂
Is the squash precooked before it’s frozen? This recipe sounds really good!
No, but i am sure it would not matter if it was Tammy!
When you say a whole lemon, do you mean peeled first or including the peel?
I mean the whole lemon, peel and all (except seeds!) Andrea!
I like the idea of Lemon Cheesecake! How yummy! Thanks for sharing at Gluten Free Fridays!
This looks so good and refreshing! Visiting from Premeditated Leftovers. 🙂
OMG, Tessa!!!!!! This is so awesome. Everything I LOVE, creamy, lemony…cold! Perfect. I can’t wait to make this. I have to say, I’ve been using cashews in smoothies and it makes them so very creamy and delicious. Especially the chocolate smoothies (I used originally instead of almond butter and I’ve been hooked). Can’t wait to try this my friend. Yum!!!
xo,
–amber
I have no doubt that this smoothie will be as outrageously delicious as the key lime pie one you did!I can’t wait to try it.
Wow! I never would have thought to put frozen butternut squash in there! Bet it’s super creamy and no color from it, even better!
Wow, lady! Pucker up for a refreshing smoothie! Sounds incredible!!