I created a dairy free, gluten free, plant-based Creamy Lemon Ginger Morning Smoothie that combines fresh lemon and ginger to support natural detoxification, and I’m sharing the simple ingredients and why they work.

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I never thought a simple blender could hide so much mischief, but this Fresh Lemon Ginger Detoxifying Smoothie does. I use bright lemon juice and freshly grated ginger to build a zingy cup that somehow tastes like lemon meringue pie yet actually feels cleansing.

It grew out of my infatuation with Whole Lemon Smoothie posts and a drawer full of Lemon Ginger Smoothie Recipes but this is messier, more honest, and kind of addictive. Sometimes I skip the straining and the zest gives a tiny bitter note, sometimes I dont, both ways are good, you’ll want another sip.

Ingredients

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Lemon juice and zest: bright vitamin C, tangy, helps digestion, wakes up flavors.
Fresh ginger: spicy anti inflammatory kick, aids digestion, warms the body.
Frozen banana: creamy natural sweetness, potassium rich, adds body and fiber.
Pineapple chunks: tropical tang, vitamin C, bromelain may help reduce inflammation.
Cashews or coconut cream: makes smoothie silky, healthy fats, light nutty flavor.
Dates or maple syrup: natural sweeteners, adds caramel notes without refined sugar.
Unsweetened almond milk: low calorie base, creamy feel, mild nutty background taste.
Chia seeds: fiber rich, thicken smoothie, plant omega 3s, help keep you full.

Ingredient Quantities

1 cup unsweetened almond milk or other plant milk

1 frozen medium banana

1/2 cup frozen pineapple chunks

1/4 cup raw cashews, soaked (or 2 tablespoons coconut cream if you prefer)

juice of 1 large lemon (about 2 to 3 tablespoons)

zest of 1 lemon

1 tablespoon freshly grated ginger, about a 1 inch piece

1 to 2 pitted Medjool dates, or 1 tablespoon maple syrup

1/2 teaspoon vanilla extract

1 tablespoon chia seeds

pinch of sea salt

4 to 6 ice cubes, optional

How to Make this

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1. If you’re using the raw cashews soak 1/4 cup in water overnight or do a quick hot soak: cover with boiling water and let sit 15 minutes, then drain and rinse; if you prefer use 2 tablespoons coconut cream instead and skip the soaking.

2. Zest 1 lemon and then juice the lemon (should yield about 2 to 3 tablespoons); reserve a little zest for garnish.

3. Add to a high speed blender in this order: 1 cup unsweetened almond milk (or other plant milk) first, then the soaked cashews or coconut cream, 1 frozen medium banana, 1/2 cup frozen pineapple chunks, the lemon juice and most of the zest, 1 tablespoon freshly grated ginger, 1 to 2 pitted Medjool dates (or 1 tablespoon maple syrup), 1/2 teaspoon vanilla extract, 1 tablespoon chia seeds, a pinch of sea salt and 4 to 6 ice cubes if you want it extra cold.

4. Blend on high until silky smooth, scraping down the sides once or twice, about 45 to 90 seconds depending on your blender.

5. If the blender struggles pulse a few times, add an extra splash of plant milk to help, then blend again; if its too thick add milk, if too thin add a few more pieces of frozen banana or ice.

6. Taste and tweak: add more lemon for brightness, more dates or maple for sweetness, or an extra 1/2 teaspoon grated ginger if you want more bite.

7. Let the smoothie sit 2 to 5 minutes if you’d like the chia seeds to swell and thicken it, otherwise drink right away for a lighter texture.

8. Pour into a glass, sprinkle the reserved lemon zest and a few extra chia seeds on top, maybe a thin lemon slice if you want.

9. Serve immediately for best flavor and texture, but you can store in the fridge up to 24 hours; give it a good stir before drinking since it may separate.

10. Tips: frozen banana + frozen pineapple = creamy ice cream like texture, soaked cashews make it ultra silky so dont skip that if you can, and the pinch of sea salt really brings out the lemon so dont leave it out.

Equipment Needed

1. High speed blender (for the silky smooth texture)
2. Measuring cups and measuring spoons
3. Small bowl for soaking the cashews
4. Fine mesh sieve or small colander to drain and rinse the cashews
5. Microplane zester
6. Handheld citrus juicer or reamer to get the lemon juice
7. Sharp knife and a cutting board
8. Rubber spatula to scrape down the blender and a tall glass to serve in

FAQ

Can I use fresh pineapple instead of frozen? Yes, you can. Fresh works fine but add a few ice cubes or chill longer in the blender so it’s cold and thick.

Do I have to soak the cashews? Soaking makes the smoothie much creamier. If you skip soaking, use coconut cream or a little extra banana and blend longer.

How spicy will the ginger be? Pretty zippy with 1 tablespoon. If you’re sensitive start with 1/2 tablespoon and add more to taste.

Can I skip the dates or maple syrup? Yes, but the banana and pineapple might not be sweet enough for some. Try one date first, taste, then add another if needed.

Is this good for detoxing? It’s a refreshing, low calorie drink with vitamin C and antioxidants that supports hydration and digestion, but no single food detoxes your body. Think of it as a healthy boost.

Can I make this nut free? Sure. Replace cashews with 2 tablespoons coconut cream or extra frozen banana for creaminess, and use a seed milk like oat or hemp.

Fresh Lemon Ginger Detoxifying Smoothie Recipe Substitutions and Variations

Unsweetened almond milk: swap 1 to 1 with oat milk, soy milk, or thinned canned light coconut milk (mix equal parts water and coconut milk). Oat makes it extra creamy, soy gives more protein, coconut adds a tropical note.
Raw cashews soaked: use 2 tablespoons coconut cream, 1/4 cup silken tofu, or 1/4 cup soaked sunflower seeds for a nut free option. They all add creaminess, just blend a bit longer if needed.
1 to 2 Medjool dates or maple syrup: try 1 tablespoon honey, 1 tablespoon agave, 1 to 2 pitted dried figs, or a few drops liquid stevia, then taste and tweak.
1 tablespoon chia seeds: swap with 1 tablespoon ground flaxseed, 1 to 2 tablespoons hemp seeds, or 1 tablespoon psyllium husk for thickening, note the texture will change slightly.

Pro Tips

1. Always drain the cashews well after soaking and rinse them; even a quick hot soak makes a huge difference for silkiness. If you forget to soak, use the coconut cream instead for the same creamy mouthfeel.

2. Taste for balance before you finish blending. Lemon can flatten if it’s too cold, and dates sometimes need a little extra to cut the tartness. A tiny pinch of salt will make the lemon pop.

3. If your blender struggles, pulse first then add a splash more plant milk and blend at high speed. Scrape the sides once or twice, and don’t be afraid to run it an extra 10 to 20 seconds for a truly smooth result.

4. For the best texture without watering it down use mostly frozen fruit and skip extra ice unless you need it. Let the chia sit a couple minutes if you want it thicker; drink right away if you prefer it lighter.

5. Make-ahead hack: pour into ice cube trays or popsicle molds and freeze for quick single servings, or store in the fridge up to 24 hours and stir vigorously before drinking to reincorporate any separation.

Fresh Lemon Ginger Detoxifying Smoothie Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I created a dairy free, gluten free, plant-based Creamy Lemon Ginger Morning Smoothie that combines fresh lemon and ginger to support natural detoxification, and I'm sharing the simple ingredients and why they work.

Servings

servings

Calories

520

kcal

Equipment: 1. High speed blender (for the silky smooth texture)
2. Measuring cups and measuring spoons
3. Small bowl for soaking the cashews
4. Fine mesh sieve or small colander to drain and rinse the cashews
5. Microplane zester
6. Handheld citrus juicer or reamer to get the lemon juice
7. Sharp knife and a cutting board
8. Rubber spatula to scrape down the blender and a tall glass to serve in

Ingredients

1 cup unsweetened almond milk or other plant milk
1 frozen medium banana
1/2 cup frozen pineapple chunks
1/4 cup raw cashews, soaked (or 2 tablespoons coconut cream if you prefer)
juice of 1 large lemon (about 2 to 3 tablespoons)
zest of 1 lemon
1 tablespoon freshly grated ginger, about a 1 inch piece
1 to 2 pitted Medjool dates, or 1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1 tablespoon chia seeds
pinch of sea salt
4 to 6 ice cubes, optional

Directions

If you're using the raw cashews soak 1/4 cup in water overnight or do a quick hot soak: cover with boiling water and let sit 15 minutes, then drain and rinse; if you prefer use 2 tablespoons coconut cream instead and skip the soaking.
Zest 1 lemon and then juice the lemon (should yield about 2 to 3 tablespoons); reserve a little zest for garnish.
Add to a high speed blender in this order: 1 cup unsweetened almond milk (or other plant milk) first, then the soaked cashews or coconut cream, 1 frozen medium banana, 1/2 cup frozen pineapple chunks, the lemon juice and most of the zest, 1 tablespoon freshly grated ginger, 1 to 2 pitted Medjool dates (or 1 tablespoon maple syrup), 1/2 teaspoon vanilla extract, 1 tablespoon chia seeds, a pinch of sea salt and 4 to 6 ice cubes if you want it extra cold.
Blend on high until silky smooth, scraping down the sides once or twice, about 45 to 90 seconds depending on your blender.
If the blender struggles pulse a few times, add an extra splash of plant milk to help, then blend again; if its too thick add milk, if too thin add a few more pieces of frozen banana or ice.
Taste and tweak: add more lemon for brightness, more dates or maple for sweetness, or an extra 1/2 teaspoon grated ginger if you want more bite.
Let the smoothie sit 2 to 5 minutes if you'd like the chia seeds to swell and thicken it, otherwise drink right away for a lighter texture.
Pour into a glass, sprinkle the reserved lemon zest and a few extra chia seeds on top, maybe a thin lemon slice if you want.
Serve immediately for best flavor and texture, but you can store in the fridge up to 24 hours; give it a good stir before drinking since it may separate.
Tips: frozen banana + frozen pineapple = creamy ice cream like texture, soaked cashews make it ultra silky so dont skip that if you can, and the pinch of sea salt really brings out the lemon so dont leave it out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.