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Blueberry, Lime, and Cashew Smoothies

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant blueberry, lime and cashew smoothie is a refreshing choice for a balanced breakfast or an afternoon pick-me-up. The combination of sweet Medjool dates and tangy Greek yoghurt creates a beautifully thick texture, while the lime juice provides a bright, citrusy lift that cuts through the richness of the nuts. Using coconut water as a base adds a light, hydrating quality that makes this drink feel incredibly clean and energising.

As a nutritious vegetarian option, this smoothie is packed with antioxidants from the fresh berries and healthy fats from the creamy cashews. It is a brilliant way to fuel your morning, offering a sophisticated flavour profile that moves beyond standard fruit blends. Serve it in a tall, chilled glass for a quick homemade breakfast that tastes as good as it looks.

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Ingredients for Blueberry, Lime, and Cashew Smoothies

  • 2 Medjool dates, pitted

  • 475ml coconut water

  • 240ml cashews

  • 240ml fresh or frozen blueberries

  • 80ml plain whole-milk Greek yoghurt

  • 1 tablespoon fresh lime juice

  • Large pinch of kosher salt

How to make Blueberry, Lime, and Cashew Smoothies

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Purée dates, coconut water, cashews, blueberries, yoghurt, lime juice, salt, and 475ml ice in a blender until smooth.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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