Zooey, via Ffffound

This is an easy, anytime smoothie. Three ingredients and POW! you’re done. The sweetness of the almond milk balances the tartness of the raspberries, and the homemade yoghurt pulls it all together.

The dairy-free raspberry yoghurt is my tweak of the ‘”Anything Goes” Fruit Pudding’ from How It All Vegan.

I call my version a yoghurt because that’s exactly what it reminds me of – creamy, sweet, tangy and full of fruit flavour – it tastes just like the stuff I used to love. It’s not really yoghurt at all (for a real-deal, probiotic vegan yoghurt recipe check this out!), but it does have that refreshing, yoghurt-y tang. And it takes under 5 minutes to prepare.

Get Up & Go Raspberry Smoothie

3/4 cup raspberries
1 cup almond milk
3 tbsp Vegan Raspberry Yoghurt (recipe below, mmm hmm)

Add ingredients to a blender or food processor. Blend until smooth. Serve immediately.

Serves one.

Easy Vegan Raspberry Yoghurt

300g silken tofu
2 1/2 tbsp canola oil
3 tbsp brown sugar
3/4 cup raspberries
1 1/2 tbsp lemon juice
1/2 tsp vanilla extract (optional)

Add all ingredients to a blender or food processor. Blend until smooth. Chill before using.

Keeps well for 3-4 days. Store in an airtight container.

Makes around 2 cups worth.