Whip up this easy, creamy almond milk smoothie for a dairy-free treat everyone will love
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I can’t remember the last time I drank dairy milk. For whatever reason, dairy and I just don’t mix. No, I’m not lactose intolerant, but for some reason, my stomach just doesn’t like milk. Thank goodness we live in the day and age of dairy alternatives! My almond milk smoothie tricks my brain and my tastebuds into thinking I’m taking a sip of the good stuff. Even my dairy-loving friends and family enjoy these smoothies.
You’d be surprised by how creamy this almond milk smoothie tastes. That’s partially due to the banana and ice, which convinces my kids to think they’re drinking a strawberry milkshake. Aside from its delicious taste, it’s super simple to make. I have more complicated strawberry smoothie recipes, but this one is quick and easy, perfect for chaotic mornings and midday snacks.
Are Almond Milk Smoothies Healthy?
This simple almond milk smoothie recipe only contains a few ingredients, and each one is healthy in its own right. Almond milk is often fortified with calcium and is naturally rich in magnesium, a mineral that many of us with Western diets don’t get. Bananas come packed with potassium and pectin, a fiber that helps reduce constipation. And strawberries? They’re a trove of vitamins and minerals like vitamin C, manganese, and folate.
However, the key ingredient here, almond milk, is not for everyone. Whether you suffer from a nut allergy or would like to make this smoothie even creamier, you could always swap the almond milk for oat milk. What I like about oat milk is that it has a dairy-like taste. But please make sure there’s no added sugar, as oat milk is naturally sweet.
The Case for the Overripe Banana
Everyone knows that you need to use a ripe banana when your smoothie recipe calls for it. And that’s totally fine. However, since this almond milk smoothie doesn’t use any sugar, consider letting your bananas sit out a little while longer. I’ve found that overripe bananas are much sweeter, and this natural sugar is much healthier than the refined varieties. I will say that overripe bananas taste more “banana-y,” so you may want to add more strawberries to balance the flavor.
INGREDIENTS
- 2 cups frozen strawberries
- 2 ripe bananas
- 2/3 cup unsweetened almond milk
- 8 ice cubes
- 1 tablespoon almond butter optional
INSTRUCTIONS
Blend
Add strawberries, bananas, almond milk, ice, and almond butter into a blender. Blend until smooth.
Enjoy
Serve the smoothie fresh or keep it chilled.
Devour!
FAQs & Tips
Make the smoothie as the recipe instructs, and then pour it into an airtight container to prevent oxidation. Also, keep it very cold. You’ll want to store the smoothie in the back of your fridge. Fresh smoothies degrade fast, so I’d enjoy this smoothie within a day or two after making it. You could also freeze the smoothie using ice cube trays. This will make it easier to blend and store.
Really, any nut-based butter will work. I particularly like the creamy taste of cashew butter, but regular peanut butter works as well, and it’s much cheaper. If you’re avoiding nuts, you could always use sunflower butter, too.
Absolutely! I do this all the time. For one, frozen strawberries tend to be less expensive, and you can buy them in bulk. Using frozen strawberries will also naturally thicken the smoothie, making it the perfect cool treat on hot summer days.
Depending on the protein powder, I doubt it will. Plant-based protein powders are especially flavorless, so I’d go vegan if you want to keep the taste neutral.
Serving Suggestions
Personally, I enjoy this smoothie on its own, but it also pairs well with a protein-packed breakfast, like some easy-baked eggs in avocado. And if you’re keeping it vegan, this easy tofu scramble recipe is delicious, too. You can also pair it with a handful of trail mix energy bites for a mid-day snack.
Ingredients
- 2 cups frozen strawberries
- 2 ripe bananas
- 2/3 cup unsweetened almond milk
- 8 ice cubes
- 1 tablespoon almond butter optional
Instructions
- Combine the frozen strawberries, bananas broken into chunks, almond milk, ice cubes, and optional almond butter in a blender.
- Blend on high speed until the mixture is smooth and creamy.
- Pour the smoothie into glasses and enjoy immediately, or store in a covered jar in the refrigerator for up to 2 days.
- DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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