Vegan Smoothie
This vegan smoothie recipe blends frozen banana, mixed berries, and creamy coconut yogurt into a thick, spoonable drink with no dairy anywhere in the jar.
Equipment
- High-speed blender - with at least a 32-ounce jar
- Glass measuring cups
- Measuring spoons
- Cutting board and paring knife - for slicing bananas before freezing
- Freezer-safe storage bags
- Mason jars with lids or wide-mouth cups - for serving
- Silicone ice cube tray - optional, for freezing extra coconut yogurt or almond milk
Ingredients
- 2 medium organic bananas - sliced and frozen at least 2 hours ahead
- 1 cup frozen mixed berries - 150g, strawberries, blueberries, and raspberries
- 1½ cups unsweetened almond milk - 360ml
- ½ cup plain coconut yogurt - 120g
- 1 tablespoon almond butter - 15g
- 1 tablespoon chia seeds - 15g
- 1 tablespoon pure maple syrup - 15ml, plus more to taste
- ½ teaspoon ground cinnamon
Instructions
- Pour the almond milk into the blender jar and add the coconut yogurt on top.
- Drop in the frozen banana slices and frozen mixed berries directly on top of the liquid.
- Add the almond butter, chia seeds, maple syrup, and ground cinnamon to the blender.
- Secure the lid, start on low speed, gradually increase to high, and blend for 45 to 60 seconds until completely smooth.
- Check consistency and adjust with more almond milk for thinner or maple syrup for sweeter.
- Pour into two glasses or mason jars and serve immediately with a straw or spoon.
Notes
- Use bananas with brown spots for the best natural sweetness and avoid underripe fruit that adds starchiness.
- Freeze banana slices in a single layer on a tray before transferring to a bag to prevent clumping.
- If your blender struggles, let frozen fruit sit at room temperature for 2-3 minutes before blending.
- Taste before adding all the maple syrup; ripe bananas and berries provide significant natural sweetness.
- Scrape down the blender jar halfway through if fruit clings to the sides.
- Add chia seeds right before blending to prevent them from clumping while measuring other ingredients.
- Rinse the blender immediately after use since dried banana residue is difficult to scrub off.
- For meal prep, freeze all fruit and add-ins together in labeled bags, then just add liquid and yogurt when ready to blend.
- Refrigerate leftovers in an airtight jar for up to 24 hours and shake or stir before drinking.
- Use a wide, tall glass if adding granola or berry toppings so they stay on the surface.
Nutrition
Serving: 1SmoothieCalories: 285kcalCarbohydrates: 50gProtein: 6gFat: 9gSaturated Fat: 1.5gSodium: 95mgFiber: 9gSugar: 28g
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