Step 1

Combine your plant milk, cashews, frozen strawberries, frozen banana, lemon juice, and vanilla extract in the base of a high-speed blender like a Blendtec or a Vitamix.

Step 2

Blend on high for about 30 seconds, or until the mixture is smooth and creamy.

Step 3

Once you’ve blended your strawberry cheesecake smoothie, then you can serve it right out of the blender. I put some rice milk whipped cream and crushed gluten-free vanilla wafer cookies on top to help replicate the taste and texture of a cheesecake crust.