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Plant-Based Cashew Butter & Raspberry Smoothie

Indulge in this creamy, vibrantly pink smoothie that packs plant-based protein.
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Ready for a nostalgic nod to childhood lunches? This smoothie is inspired by a peanut butter and jelly sandwich, pairing tart fruit with a creamy nut butter. You can use this customizable formula to swap out the raspberries for strawberries or other berries, or cashew butter for peanut or almond butter.

Cashews contain heart-healthy monounsaturated fats, and are protein-rich. They are a great vegetarian source of copper and zinc. Frozen raspberries add a beautiful pink color, 9 grams of fiber, as well as 60% of the daily value of vitamin C to your smoothie.

Cottage cheese is also a smart choice for probiotics which are important for gut health and the immune system. To make this recipe vegan, use a vegan cottage cheese substitute or swap it for silken tofu.

Makes 2 smoothies


3/4 cup frozen raspberries
1/2 cup cottage cheese
1 Tbsp cashew butter
1 cup Pacific Foods Cashew Original Plant-Based Beverage

How to Make It

  1. Combine all the ingredients in a blender. Blend on low, then finish on high for 1 to 2 minutes, until smooth.

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Carlene Thomas, RDN
Carlene Thomas RDN, LD is a registered dietitian, nutritionist, and culinary creator. Read more about Carlene