Decadent Vegan Breakfast Smoothie
This six-ingredient almond milk smoothie brings all the flavor of a decadent blueberry tart that’s perfect for dairy-free, gluten-free breakfast on the go. Even if you’re not a strictly vegan family, using alternative milks can be a nice way to go beyond dairy for breakfast.
We consider alternatives to be just as satisfying and worthy of the spotlight. We once believed that smoothies couldn’t be creamy without yogurt, milk, and 20 other ingredients.
So we asked The Blender Girl to help us come up with a simple smoothie that we could appreciate for what it has and not what it doesn’t.
Secret to creamy vegan smoothies
So then what does make a vegan smoothie perfectly creamy? This is where we rely on The Blender Girl’s genius.
Cashews. They blend beautifully without leaving any grit or pulp due to their healthy, monounsaturated fat content, making your smoothie thick and satisfying. While you can get a similar result with banana, cashews add much more protein (9 grams per 1/3 cup).
The next ingredient in this simple smoothie recipe? Blueberries. These little powerhouses pack more antioxidants than any other common fruit and are full of vitamin C, fiber and micro-nutrients. Consuming them has been shown to reduce blood pressure, improve cardiovascular health, reduce cancer risk and prevent degenerative diseases. On top of that, they’re low calorie, and their sweet, tangy flavor brings this recipe to life. This is the perfect way to get more blueberries into your diet.
Blueberry Breakfast Tart Smoothie Recipe
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Decadent, creamy blueberry breakfast tart smoothie that’s perfect for dairy-free, gluten-free breakfast on the go.
- 2 1/4 cups unsweetened almond milk
- 1/3 cup raw unsalted cashews, soaked
- 1/3 cup rolled oats
- 2 tablespoons pure maple syrup, plus more to taste
- 1/2 teaspoon ground cinnamon, plus more to taste
- 2 cups frozen blueberries
1. Throw everything into your blender, and blast on high for 30 to 60 seconds until smooth and creamy.