Cucumber Smoothie
This 5-ingredient and 5-minute cucumber smoothie with cream of coconut and fresh basil/mint is super light, refreshing, hydrating, & perfect for hot summery days! + Gluten-free, dairy-free, and vegan!
Servings: 1
Calories: 257kcal
Ingredients
- 1 cucumber peeled and chopped
- ~5 leaves of basil
- 1 cup of plant-based milk divided
- ½ cup of ice
- 2 tablespoons of cream of coconut
- 1 lime
Instructions
- To the cup of a blender, add the cucumber, basil, ½ cup of plant-based milk, ice, cream of coconut, and the juice of ½ a lime. Blend for one minute.
- Taste and add more plant-based milk to achieve the desired consistency to taste.
- Serve and enjoy immediately.
Notes
If you don’t have cream of coconut available, you can use canned coconut milk with 2 teaspoons of sweetener.
- Peel the cucumber: I highly recommend peeling the cucumber for a smoother, creamier cucumber smoothie. It’s very refreshing.
- Tweak to taste: You can adjust the amount of lime juice, plant-based milk, add extra sweetener, etc.
- Adjust the thickness: Start with using just a portion of plant-based milk so you can adjust it to your taste. Adjust the amount of ice, too.
Nutrition
Calories: 257kcal | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 357mg | Potassium: 494mg | Fiber: 6g | Sugar: 31g | Vitamin A: 566IU | Vitamin C: 30mg | Calcium: 378mg | Iron: 1mg
