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+ servings
Overhead shot of two lemon cream pie smoothies

Lemon Cream Pie Smoothie

This Lemon Cream Pie Smoothie is the ultimate refreshing, energizing smoothie recipe, that tastes just like your favorite lemony summer pie. It combines bright & citrusy flavor into a creamy smoothie with notes of vanilla, and even contains a dose of hidden veggies! It makes a perfect light breakfast, or invigorating afternoon pick-me-up!

Course Breakfast, Breakfast/Snack, Dessert, Dessert/Snack, Smoothie
Cuisine Dairy Free, Gluten Free, Vegan, Vegetarian
Keyword creamy lemon smoothie, lemon cream pie, lemon cream pie smoothie, lemon smoothie, lemon smoothie vegan
Prep Time 10 minutes
Servings 1


  • 4 pitted Medjool dates
  • 1/4 cup blanched and slivered almonds
  • zest of 1/2 a large lemon
  • 2 large juicy lemons (about 1/4 cup juice)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground turmeric
  • 1 cup frozen riced cauliflower
  • 1 cup unsweetened plant-based milk (I used unsweetened vanilla almond milk)
  • 1-2 cups ice cubes
  • lemon zest and/or coconut whipped cream for garnish, optional


  1. In a high-speed blender, add all the ingredients except ice. Blend until smooth and creamy.

  2. Add 1 cup of ice and blend again until no ice chunks remain. Taste and add another cup of ice, and blend again if a frostier smoothie is desired. Taste again and adjust flavors and sweetness if needed.

  3. Pour into one or two glasses depending on if this is a meal replacement or a filling snack. Serve immediately. Ganish with fresh lemon zest and/or coconut whipped cream if desired. I also added a spring of fresh mint to make it extra fancy & fun!

Recipe Notes

*You can boost this smoothie with 1-2 tablespoons hemp seeds, chia seeds, and/or ground flaxseed for extra plant-based protein & healthy fats!