This vegan smoothie is so rich that it reminds me of a freshly baked blueberry pie. The almond butter really takes the flavor and texture of this smoothie to the next level, so it is a must try! With that said, there is no compromise with the nourishing ingredients in this delicious breakfast and it is an option for many diets as it is vegan, paleo, gluten-free, dairy-free, and refined sugar-free.
I love to make thick smoothies and so I included a range for the amount of almond milk in this recipe. If you prefer a smoothie that you can sip through a straw easily, then add a full cup of almond milk. If you would like to make a thick, ice cream textured smoothie that you can eat with a spoon, add 3/4 of a cup and add more slowly if needed. I explain in this post how to make a very thick smoothie if you are having trouble blending.
What if I don’t have almond milk?
You can use another plant milk if you’d like but I do think almond or hemp taste the best with this recipe.
Can I use fresh fruit instead of frozen?
Yes! The result will be more runny and warm, but you can always add some ice cubes.
Can I make this without the banana?
If you don’t want the banana in your smoothie just leave it out and add extra fruit. Another option would be to sub avocado for the creamy texture.
Vegan Blueberry Pie Smoothie (Dairy-Free + Refined Sugar-Free)
Serves: 1 (16-18 oz. smoothie)
- 3/4-1 cup almond milk
- 1 frozen banana
- 3/4 cup frozen sliced peaches
- 3/4 cup frozen blueberries
- 2 tablespoons almond butter
- 1 tablespoon ground flax seed (optional)
- 1/8 teaspoon cinnamon
- A pinch nutmeg
- 1-2 tablespoon pure maple syrup (optional for extra sweetness)
- Add all ingredients to a high power blender and blend until smooth. Add more liquid if needed.
- Serve immediately in a glass or in a bowl with your choice of topping.