Vegan Blueberry & Banana Smoothie (no yogurt)
Servings: 2 servings
Equipment
- blender
Ingredients
- 1 large banana, frozen
- 1 - 1 ½ cups blueberries, frozen
- 1 cup unsweetened almond milk
- 1 tablespoon peanut butter
- 1 tablespoon hemp hearts
- ½ cup water for thinning (or use more milk)
Optional Add Ins (highly recommended!)
- 1" piece ginger, fresh
- ½ lemon, juice
- 1 cup spinach leaves
Instructions
- Place the frozen fruit, dairy free milk, peanut butter, hemp hearts, and any optional add ins (I add them ALL) into the cup of a high-speed blender.
- Blend together until smooth. Use the tamper and add more milk or water as required to get the smoothie moving.
- Serve immediately topped with extra berries and vegan granola clusters.
Notes
Fruit smoothie: If you like extra fruitiness like I do, add the other ½ cup of frozen blueberries (or frozen cranberries).
Spinach: Add a handful of fresh spinach leaves for an extra serving of leafy greens.
Optional smoothie toppings: I like to top my smoothie with some fresh berries and a handful of granola for extra crunch.
Make it sweeter: To make the smoothie naturally sweeter, add a couple dates or a splash of maple syrup to taste.
Smoothie Meal Prep: Place all smoothie ingredients except the almond milk into freezer bags and freeze for up to several months. When ready to use, add the frozen ingredients to a high power blender with the almond milk and blend until smooth.
What to do with leftover smoothies: Freeze leftover smoothie in popsicle molds or ice cube trays for a summer snack or refreshing vegan dessert.