Cottage Cheese Smoothie

5 from 24 votes

This cottage cheese smoothie is thick, creamy and tastes like raspberry cheesecake! It’s protein-packed, naturally sweetened and made with just 5 ingredients.

Prep Time5

Total Time5

Course: Drink, Smoothie

Cuisine: American

Diet: Gluten Free

Servings:

Author: Brittany Mullins

Equipment

blender

Ingredients

¾ cup unsweetened vanilla almond milk
½ cup full-fat cottage cheese
½ frozen banana
½ cup frozen raspberries
1 Tablespoon honey

Instructions

Add ingredients to the blender and blend until smooth.
Taste and adjust consistency if needed. If the smoothie is too thin you can add a handful of ice to thick it up. If it's too thick add a bit more almond milk to thin it out.
Pour smoothie into a glass, top with fresh raspberries if desired and enjoy!

Notes

Use frozen fruit: Frozen bananas and raspberries make the smoothie thick, creamy, and cold without needing ice. If using fresh fruit, toss in a few ice cubes.
Adjust sweetness: The honey adds just a touch of sweetness, but feel free to increase or skip it depending on your preference and how ripe your banana is.
Curious about the cottage cheese? I recommend using full-fat for the creamiest texture and the most protein, but low-fat works too. I’ve got a full breakdown on types and brands below the recipe card if you’re interested!
Storage tip: Store leftovers in an airtight jar in the fridge and enjoy within 24 hours. Give it a good shake or quick blend before drinking.

Nutrition