A vegan version of my basic fruit & dairy smoothie, but in this version almond and coconut milks team up for a dairy-free delight! High sugar fruits mellow its lower sugar and acidic counterparts while the coconut milk adds a creamy texture. Avoid adding ice as it will dilute your creation and leave you reaching for sweeteners. Instead, freeze 1/3 to 1/2 of your ingredients. I like to keep the fruit in the freezer. For a quick breakfast, blend up the fruit and nuts the night before and freeze in ice trays. In the morning, add your cubes to the milks and blend!
A kitchen scale makes smoothie making easy! Just place the blender pitcher on the scale and add and weigh your ingredients. Smoothies are very forgiving; don't worry about being precise.
makes one 12-14 oz smoothie
- 4 oz (1/2 cup) Nut Milk of choice
- 4 oz (1/2 cup) Canned Coconut Milk or Cream
- 2-3 oz Low Sugar/Acidic Fruits, such as berries, yellow peaches, or pineapple, preferably frozen
- 1-2 oz High Sugar Fruits, such as bananas or mangoes, preferably frozen
- 1 oz (1/4 cup) Nuts, preferably blanched and/or soaked overnight OR 2 tablespoons nut butter
- 1 - 2 Tablespoons Honey or Maple Syrup OR 1-2 dates, optional to taste
deviations & tips
- Keep 1/3 to a 1/2 of your ingredients frozen.
- Soaking your nuts overnight yields a smoother result.
- Avoid adding ice cubes unless absolutely necessary.
- You can omit the high sugar fruit and add more tart fruits, you'll just need to add some sweetener or dates to balance out the acid.
- For a more decadent treat, use all canned coconut milk. But using all nut milk will yield a watered down result.
- Substituting refrigerated coconut milk for the higher fat canned version will also dilute your concoction.
If you're using nuts and/or dates, add nuts, dates, and liquid ingredients to blender and puree for about a minute. Add all remaining ingredients and process until smooth. Enjoy!