Oh lemon meringue pie…so delicious, but so not vegan.
My household was never into pies. We would have pumpkin pie on Thanksgiving, and that’s about it. It took me 12 years to try lemon meringue pie, and I fell in love with it. I used to go to my local Sherry’s and have a slice after theater performances. It’s a very nostalgic treat for me.
Going vegan, I have had to cut out a lot of my old favorites (bacon mac n cheese, Reese’s peanut butter cups, to name a few), but I have learned to make vegan alternatives that taste just as good and are much healthier. One thing that really motivates me in vegan cooking is knowing that there are so many ways to recreate my old favorites, and I never have to feel deprived.
I have always wanted to try and create my own vegan version of my favorite pie, but I figured I would start with a smoothie instead.
I have a strange fascination with turning my favorite desserts into a smoothie/shake, so creating this smoothie came naturally to me (much more natural than making the actual pie would).
Initially, I thought it would take weeks to get this right, but miraculously, it only took 2 tries. I wanted to create the right balance of lemon, meringue, and the flavor/texture of pie crust. On the first trial, I realized I needed more lemon and more texture. The 2nd trial, I fell in love with this sweet treat!
The recipe has 10 tasty ingredients that create a delicious, semi-healthy smoothie. I say semi-healthy because the coconut cream can make it a little higher in fat. However, I do use the light Coco Whip by SO Delicious, which contains 1g of fat per tablespoon. Not bad at all (you know, if you ignore the added sugar like I am)! There are also walnuts, which do bring up the fat content. You are welcome to go without them, but I think that they make the smoothie extra delicious!
Each ingredient plays an important role in this smoothie:
The almond milk and banana are meant to be a base. They add creaminess and texture to the smoothie and assist in blending.
The coconut cream imitates the creaminess of meringue.
The lemon juice and lemon zest are obviously meant to…you guessed it, bring out the lemon flavor. The agave is intended to balance the flavor of the lemon so that the smoothie stays sweet.
The date, walnuts, and oats are there to provide the taste and texture of pie crust.
Put these all together, and you have yourself an awesome smoothie appropriate for a sweet dessert-friendly treat! (but I totally won’t judge you if you have it for breakfast because I did the same thing the other day). I hope you enjoy this deliciously indulgent smoothie filled with antioxidants, fiber, and heart-healthy ingredients.
- 1 cup unsweetened almond milk
- 1 frozen banana
- 2 tbsp coconut cream (I use So Delicious brand)
- 1 tbsp fresh lemon juice
- 1 tbsp fresh lemon zest
- 1 medjool date (other dates work if soaked in water before blending)
- 1 tbsp chopped walnuts (optional)
- 1 tsp agave nectar
- 1/4 cup old fashioned oats
- a few ice cubes (optional)
- In a high-speed blender, blend all ingredients until the oats and the date are blended well (very few chunks).
- -yogurt may work instead of coconut cream