This delicious vegan strawberry banana smoothie is so creamy and tasty you’ll hardly be able to believe it’s dairy-free!
Whip it up in less than five minutes and enjoy a healthy vegan breakfast, treat, or dessert any time of the day.
Packed with healthy fats, naturally sweetened with dates, and easy to make, this smoothie recipe makes two medium smoothie servings (or one gigantic one!).
It’s also absolutely delish as a smoothie bowl, add your toppings of choice (I love toasted coconut, seeds, nuts, and some peanut butter).
To make it into a pudding you could also add three-four tablespoons of chia seeds. For an extra nutrition boost, a handful of spinach will also go completely unnoticed tastewise (although the color will be a little darker and browner)
If you’re here because you’re a strawberry fiend like me, I also highly recommend you check out my easy vegan strawberry bread.
What’s in it?
Frozen strawberries: If you really wanted to, you could make this with fresh strawberries and reduce the almond milk to a quarter cup, but I really recommend frozen strawberries.
Frozen strawberries have been picked at the optimal moment and are really flavorsome. Plus, the blending process pulverizes all the fiber from fresh fruit, so if I were you I’d keep the more expensive fresh strawberries to eat by themselves (or dipped in chocolate, nom).
Banana: One ripe medium-sized banana gives just enough banana flavor without overpowering the strawberries. I don’t recommend using overripe bananas as they have a much stronger taste.
Vanilla extract: Pairs beautifully with strawberries.
Medjool dates: Perfect for sweetening naturally, if you can’t find Medjool dates you can use four regular dates or three tablespoons of agave syrup.
Almond milk: Preferably sugar-free or the smoothie will be too sweet, can also be substituted with your favorite plant-based milk.
Coconut milk: Upgrades this smoothie to absolutely luscious. Can be substituted with light coconut milk.
How to make it
This vegan strawberry banana smoothie is easy-peasy to make. First, gather your ingredients.
Second, add the strawberries, and the banana (broken up into a few chunks) to a blender.
Pit the dates and add them in as well (to pit dates just make a small lengthwise incision, pull back the sides with your thumbs and push from behind with your fingers, the pit will pop right out).
Drizzle the vanilla extract on top. Add about a quarter cup of the almond milk and start the blender up on a high speed setting.
Remove the feed chute covering from the blender lid and pour in the remaining almond milk (remember, if you use fresh instead of frozen strawberries, as you’ll just be using a quarter cup of almond milk, you won’t be adding any extra at this stage).
Continue to blend and now pour in the coconut milk and let blend another minute or two until your smoothie is perfectly smooth and everything has been well-incorporated.
Pour into two glasses, serve and enjoy! This makes a thick satisfying vegan strawberry banana smoothie, which will keep in an airtight container in the fridge for up to two days.
- Freeze any leftover smoothie in an ice-cube tray and just pop it into the blender with the rest of the ingredients next time you’re making a smoothie.
- Add to rice pudding in place of the same quantity of plant-based milk.
- Got any small popsicle moulds? Make a smoothie popsicle!
- Add leftover strawberry banana smoothie to overnight oats for a tasty twist on regular oats.
Did you make this smoothie? Let me know how much you loved it with a star rating in the recipe box, review, or comment below.
- 1 medium banana
- 2 cups frozen strawberries (300g)
- 3 Medjool dates
- 1.5 teaspoons vanilla extract
- 1 cup almond milk (240ml)
- ½ cup coconut milk (120ml)
- Peel the banana and break into three or four pieces and add to a blender with the frozen strawberries.
- Pit the dates and add them to the blender. Drizzle the vanilla extract and 1/4 cup of the almond milk over.
- Blend on high. While the blender is running, add the remaining almond milk in bit by bit or by slowly pouring in.
- When the almond milk has been incorporated and the smoothie is fairly smooth, add in the coconut milk bit by bit/by slowly pouring in and blend one minute more until perfectly smooth.
- Serve immediately or place in an airtight container and move to the fridge.
This smoothie will keep two days in the fridge in a tightly sealed container.
Frozen strawberries can be replaced with fresh hulled ones but reduce the almond milk to 1/4 cup.
Medjool dates can be replaced with 4 regular dates or 3 tablespoons agave syrup.
The almond milk should be preferably unsweetened.
The almond milk can be replaced with unsweetened plant-based milk of your choice.
Light coconut mik may also be used.
Serving Size1 cup smoothie
Amount Per Serving Calories 366Total Fat 14gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 17mgCarbohydrates 63gFiber 8gSugar 44gProtein 4g