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Cinnamon Pineapple Creamsicle Smoothies (raw, vegan, gluten-free)

By Chef Douglas McNish

Cinnamon Pineapple Creamsicle Smoothies (raw, vegan, gluten-free)

This sweet, tasty treat is full of flavors that will make you remember the days when you went running for the ice cream truck when you heard its bell, says raw food expert and author of Eat Well, Eat Raw, Chef Douglas McNish.

Makes 2 cups (500 mL)



1⁄2 cupcashew milk125 mL
1⁄3 cupfreshly squeezed orange juice75 mL
1 cupchopped pineapple250 mL
1 tbspcoconut butter (see Tip)15 mL
1 tspground cinnamon5 mL
2 tspraw vanilla extract or 1⁄2 tsp (2 mL) vanilla seeds10 mL



  1. In a blender, combine cashew milk, orange juice, pineapple, banana, coconut butter, cinnamon and vanilla. Blend at high speed until smooth. Serve immediately.

Coconut butter is a blend of coconut oil and coconut meat. It is high in healthy fats and adds creaminess to smoothies and sauces. Don’t confuse it with coconut oil, as they are different. However, in this recipe, you can substitute 2 tbsp (30 mL) coconut oil for the coconut butter; because the coconut butter is denser, you need twice as much oil to compensate.