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Ingredients
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Base & Fruit
Sweetener & Flavor
Thickener & Protein (optional but included in directions/calorie count)
Toppings (optional)
Method
Base & Fruit
Place frozen raspberries, sliced banana, and almond milk into a high-speed blender or food processor. Let sit 1–2 minutes if raspberries are rock-hard to slightly soften.
Start blending on low, then increase to high until the mixture becomes smooth and homogenous, about 45–60 seconds. Stop and scrape down the sides once if needed.
Sweetener & Flavor
Add maple syrup, lemon juice, and vanilla extract to the blended fruit. Blend again on low for 10–15 seconds to incorporate and taste.
Taste and adjust sweetness: add up to 1 more teaspoon maple syrup if you prefer sweeter; add an extra 1/4 teaspoon lemon juice if the raspberries are too sweet or flat.
Thickener & Protein (optional but included)
Add creamy/thickening ingredients
Add the soy yogurt and ground flaxseed to the blender. Pulse 5–10 seconds until just combined. These will thicken the mixture slightly and add creaminess and protein without dairy.
If the mixture is too thick to blend smoothly, add 1–2 tablespoons (15–30 ml) more almond milk and blend briefly until desired texture is reached.
Serve & Garnish
Pour the smoothie into a single serving glass (about 12 oz).
Top with fresh raspberries, toasted sliced almonds, and mint leaves for texture and visual appeal.
Serve immediately. If storing, refrigerate in a sealed container up to 24 hours and stir before drinking; texture may separate slightly.