This cucumber smoothie is light, creamy, and refreshing any time of day! Made with spinach, cucumber, frozen pineapple or banana, and plant-based protein powder. We also like to add silken tofu or non-dairy yogurt for extra creaminess and nutrition. Gluten-free, dairy-free, and vegan.
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Why You'll Love It
Lately I just can't get enough of cucumbers! And blending them into a hydrating, healthy smoothie is one of my favorite ways to use them.
And like most smoothies, the recipe is versatile. Switch up the ingredients to accommodate your nutritional needs. Add flavor and sweetness with different frozen fruits like pineapple, banana, and mango.
Fresh mint is also a great addition!
This cucumber smoothie is:
Ingredients
See recipe card below for quantities and full recipe.
Instructions & Tips
- Start on low speed and gradually increase the blender to high speed.
- Since this smoothie isn't made with a lot of frozen fruit, you'll want to add ice to cool it down. It also makes it nice and frothy.
- If you're trying to lose weight or simply prefer smoothies with less sweetness, feel free to omit the fruit. The low-carb, no-sugar-added protein powder makes the smoothie fairly sweet.
How to Store Smoothies
For the best flavor and nutrition, smoothies are best enjoyed immediately after blending. But this one does hold up well for the day.
Store in an airtight jar in the refrigerator. The water content from the cucumber may separate. Just give the jar a good shake to make it smooth again.
You can also freeze the smoothie. This is a great option if you're looking for ways to use up loads of cucumbers during summer!
Pour the smoothie into a freezer-safe, airtight container, and freeze for up to one month. To thaw, transfer to the refrigerator for several hours or overnight. Shake or blend briefly to make it creamy again.
Cucumber Smoothie FAQs
This depends on the type of cucumber. We like English cucumbers, also called hot house, because their thin skin has a very mild flavor and doesn't need to be peeled. If using a regular cucumber, one with a tough and waxy skin, peeling it will remove bitterness and also make blending easier.
A Vitamix or similar high-speed blender will create the creamiest smoothie, and do it quickly! For this cucumber smoothie recipe, a standard blender may not be able to fully break down the cucumber and other solid ingredients.
More Vegan Smoothie Recipes
📖 Recipe
Cucumber Smoothie With Spinach
Equipment
Ingredients
- 1 ¼ cups unsweetened non-dairy milk
- ½ cup silken tofu or plain non-dairy yogurt
- half of a large English cucumber - or regular cucumber, peeled, seeds removed
- 1 large handful baby spinach or mixed super greens
- 1 serving vanilla plant-based protein powder
- ½ cup frozen pineapple tidbits or half of a frozen banana
- 2 tablespoons lemon or lime juice
- palmful of your favorite nut or seed - we like walnuts and hemp seeds
- ice cubes
Instructions
- Combine all ingredients except ice in a high-speed blender.
- Start on low and gradually increase to high speed. Blend until completely smooth. Add as much ice as you like, and blend again.
- Enjoy now or store the cucumber smoothie in an airtight jar to enjoy later the same day. Keep refrigerated.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.
Melissa
Mmmmm! This is my first time making a tofu smoothie and we loved it!!! I added some mint since I just bought some from the market and we loved the extra green. The cucumber gives this drink a nice cool and crisp “undertone”. I made a batch and stored in the fridge for a quick smoothie breakfast for my husband and two girls. Tasty, not too sweet, just thick enough, and protein packed! Thanks for sharing!