Lemon Meringue Smoothie (Dairy-Free)

This dairy-free and creamy Lemon Meringue Smoothie tastes like the much-loved dessert in smoothie form. Made with wholesome ingredients, it’s great for gut health, packed with fruit and high in protein.

I love a good smoothie and sometimes want it to taste like a dessert – all the while being good for you, good for your gut and great to look at. This smoothie ticks all those boxes and relies on a few simple ingredients. Like the much-loved dessert, it has a thick and creamy “lemon curd” filling, crushed cookies and a light and airy coconut “cream” on top. Finish this off with some more cookie crumbs and this is sunshine in drinkable form.

A glass of Lemon Meringue Smoothie with a yellow straw
Lemon Meringue Smoothie

Why will I love this smoothie?

This smoothie is amazing:

  • Creamy, light and refreshing
  • Smooth, indulgent and fruity
  • Made with real wholefood ingredients
  • Great for gut health
  • Naturally vegan and dairy-free
  • Easily gluten-free and nut-free
  • Ready in less than 5 minutes
  • High in protein
  • Great to make for a quick snack, breakfast or dessert smoothie
  • Easily doubled or tripled
  • Delicious for all the family
  • Tastes like dessert

If you already love the sound of this smoothie then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredients are easy to find and you can see my favourites in the “shop the recipe” section below.

For the smoothie:

  • Ripe banana: this adds sweetness to the recipe, along with the other fruits. The riper bananas have the most sweetness and blend more easily. Note that as I am using other frozen fruits, I use fresh banana, but you can use frozen banana, you will just need more plant-based milk to thin it out.
  • Frozen mango/tropical fruit mix: I use a mix of mango, papaya, melon and pineapple that’s ready to go in the freezer aisles of the supermarket, but you can use just mango, if you like.
  • Lemon: for the real lemon tangy flavour! I love to use the zest and juice to add tons of freshness.
  • Coconut yogurt: the thicker and creamier, the better. I use the Cocos Organic natural or vanilla yoghurt as it’s such high quality and so creamy.
  • Vegan vanilla protein powder: I love to add some protein powder to my smoothies to make them more filling. I like a plain vanilla (or white chocolate) flavour here and my coded AMB-AMY saves you 10% off everything at Macromike.
  • Seeds: I use flaxseed and hemp seeds to add some natural protein and plant-based goodness. You can use other seeds although note that darker seeds like pumpkin and chia seeds will make the smoothie less vibrant in colour.
  • Apple cider vinegar: I use the OSU Lemon and Ginger apple cider vinegar for this drink, which is the inspiration behind the recipe. It’s tangy, delicious and works so well with the lemon flavours. If using regular apple cider vinegar, you may want to only use 1 tbsp.
  • Plant-based milk: you can use any dairy-free milk for this drink. I like organic soya, oat or almond but coconut is also great (from the carton rather than the tin).

To serve:

  • Extra coconut yoghurt: to add the “cream” part of the pie on top of this smoothie.
  • Crushed cookies: this adds the “pie” element of the recipe. I love to use Biscoff, digestive or any other cookie. Make sure they are vegan, gluten-free and nut-free, where needed.
  • Extra lemon: I love to add some extra lemon zest and a slice of lemon into my glass.

Is this gluten-free and nut-free?

Yes this is gluten-free and nut-free as long as your cookies and protein powder do not contain gluten or nuts.

How do I make this?

This smoothie is easy to make:

  • Add all of the ingredients to a blender: and process till smooth.
  • Add some coconut yoghurt and cookies into the glass: to make it look pretty.
  • Pour in the smoothie and top with more yoghurt and cookies: and some lemon zest, if you like.

How long will it last?

This is best enjoyed straight away for the most delicious experience.

Two glasses of Lemon Meringue Smoothie with cookies on top
Lemon Meringue Smoothie

What else can I make?

If you are looking for more drinks, smoothies and breakfasts, how about my:

Two glasses of Lemon Meringue Smoothie with lemon slices

Lemon Meringue Smoothie (Dairy-Free)

Yield: 2
Prep Time: 5 minutes
Total Time: 5 minutes

This dairy-free and creamy Lemon Meringue Smoothie tastes like the much-loved dessert in smoothie form. Made with wholesome ingredients, it’s great for gut health, packed with fruit and high in protein.


For the Smoothie:

  • 1 ripe banana
  • 160g frozen mango, pineapple and papaya blend
  • 1 lemon, zested and juiced
  • 60g coconut yoghurt
  • 1 scoop (30g) vegan vanilla protein powder
  • 1 tbsp ground flaxseed
  • 1 tbsp hemp seeds
  • 2 tbsp desiccated coconut
  • 2 tbsp lemon and ginger apple cider vinegar
  • 100-120ml plant-based milk

To Serve:

  • Crushed cookies
  • Extra thick coconut yoghurt
  • Lemon zest and slices


  1. For the smoothie: add all of the ingredients to a blender and process until smooth and creamy.
  2. To serve: spread some yoghurt between two glasses and add some crushed cookies. Top with the smoothie and decorate with some extra coconut yoghurt, crushed cookies, desiccated coconut and lemon zest and slices.

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Lemon Meringue Smoothie so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With lemon meringue love x

p.s. this recipe was first made with OSU and I love their apple cider vinegars, I use them most days. This blog post is not sponsored and all opinions are my own.

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