blueberry cheesecake smoothie bowl – vegan
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blueberry cheesecake smoothie bowl – vegan

serves: 2


Place all the smoothie bowl ingredients in a high speed blender and blitz until smooth.

You will need to scrape the sides a few times with a spatula to loosen.

Note: For a super smooth smoothie bowl, it’s best to soak the cashew nuts in water for a couple of hours or overnight first to soften (make sure you drain the water before blending). This isn’t essential, it just makes them easier to blend.

Add the smoothie bowl mix to a bowl and top with berry granola, fresh blueberries and a drizzle of nut butter.


Smoothie Bowl

2 cup frozen blueberries

1 cup cashew, almond or coconut milk

1/2 cup cashew nuts, ideally soaked to soften

1 tsp vanilla extract

2 tbsp almond or peanut butter

2 tsp maple syrup, or to taste (optional)



1/4 – 1/3 cup berry granola, to taste

1/4 cup fresh blueberries

1 tbsp almond or peanut butter, to taste