Our go-to breakfast this summer has been these energizing almond butter vegan smoothies. They remind me of ice cream because they are so thick and creamy. I thought I could never skip my morning peanut butter smoothie until I ran out of peanut butter one day and turned to a jar of creamy almond butter. Since then I haven’t gone back!
Smoothies are so great for work or school mornings since you can make them in under 5 minutes! The trick to this smoothie is definitely the frozen bananas which makes it extra thick and creamy. We like to keep multiple bags of them all ready to go in the freezer so we don’t run out! I’ve tried making this with unfrozen bananas and it’s simply not the same! In a pinch though, you could just use unfrozen bananas with 5 or 6 ice cubes. Just reduce the amount of almond milk so it’s not too runny.
What I love about this vegan smoothie is that it tastes like dessert! The almond butter adds the perfect texture while unsweetened vanilla almond milk gives it a flavor reminiscent of vanilla bean ice cream. The best part is that it’s naturally sweetened and full of fiber so there won’t be any sugar highs or crashes with this! It’ll keep you full all morning long and will carry you through to snack or lunch time.
Dreamy Almond Butter Vegan Smoothie
3 frozen bananas, chopped
2 Medjool dates, pitted
2 tablespoons almond butter
2 1/4 cups unsweetened vanilla almond milk
Dash of cinnamon
1. Add the almond milk and dates to a blender. Blend for one minute or until the dates have been disintegrated into the almond milk.
2. Add the rest of the smoothie ingredients and blend on high until completely smooth. If it’s too thick for your liking, add a splash of almond milk and blend again. Serve immediately and enjoy!