Creamy Strawberry Banana Vegan Smoothie Recipe

This creamy vegan strawberry banana smoothie is so rich and flavorful you’ll hardly believe it’s dairy-free.

Ready in under five minutes, this smoothie makes a healthy breakfast, a quick snack, or a guilt-free dessert any time of day.

It’s packed with healthy fats, naturally sweetened with dates, and simple to make. The recipe yields two medium servings (or one large smoothie bowl).

It also works beautifully as a smoothie bowl — top with toasted coconut, seeds, nuts, or a dollop of peanut butter for extra texture and flavor.

To turn this into a chia pudding, add three to four tablespoons of chia seeds and let it sit until thickened. For a hidden boost of greens, a handful of spinach blends in without changing the taste much (the color will be slightly darker).

What’s in it?

Frozen strawberries: I recommend frozen for flavor and texture. They’re picked at peak ripeness and help create a thick, frosty smoothie. If you prefer fresh strawberries, reduce the almond milk to 1/4 cup so the smoothie stays thick.

Banana: One ripe medium banana provides a balanced banana flavor without overpowering the strawberries. Avoid overripe bananas if you want a milder taste.

Vanilla extract: A little vanilla enhances the sweetness and complements the strawberries.

Medjool dates: Use Medjool dates for natural sweetness. If you don’t have them, substitute with four regular dates or three tablespoons of agave syrup.

Almond milk: Use unsweetened almond milk to avoid an overly sweet drink. Any unsweetened plant milk works as a substitute.

Coconut milk: Adds luscious creaminess. Full-fat coconut milk makes it decadent; light coconut milk can be used for fewer calories.

How to make it

This smoothie is quick and straightforward. Start by gathering your ingredients.

Add the frozen strawberries and the banana (broken into a few chunks) to a blender.

Pit the dates and add them to the blender. Drizzle in the vanilla extract and add about 1/4 cup of almond milk, then start the blender on high.

With the blender running, pour in the remaining almond milk gradually. If you used fresh strawberries, you’ll likely only need the initial 1/4 cup and can skip adding more.

Once the almond milk is incorporated and the mixture is fairly smooth, add the coconut milk in slowly and blend for another minute or until silky and fully combined.

Pour into two glasses, serve immediately, and enjoy. The smoothie is thick and satisfying and will keep in an airtight container in the refrigerator for up to two days.

Leftover smoothie?

• Freeze leftovers in an ice cube tray and add the cubes to your next smoothie for extra flavor and chill.
• Use leftover smoothie in rice pudding in place of an equal amount of plant milk.
• Pour into small popsicle molds for quick smoothie popsicles.
• Stir into overnight oats for a fruity twist on morning oats.

If you try this recipe, leave a rating or comment below — I’d love to hear how you liked it. Tag your photos on Instagram (@the_fiery_vegetarian); it’s always fun to see your creations.

📖 Recipe

Yield: 2 medium smoothies

Creamy Vegan Strawberry Banana Smoothie

Creamy, dreamy, and perfectly sweet — this quick vegan strawberry banana smoothie works as breakfast, a midday snack, or a light dessert.

Prep Time
5 minutes

Total Time
5 minutes

Ingredients

• 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)

Instructions

1. Peel the banana, break it into three or four pieces, and add to a blender with the frozen strawberries.
2. Pit the dates and add them to the blender. Drizzle the vanilla extract and 1/4 cup of almond milk over the fruit.
3. Blend on high. While blending, slowly add the remaining almond milk until incorporated.
4. Once fairly smooth, add the coconut milk gradually and blend another minute until silky.
5. Serve immediately or transfer to an airtight container and refrigerate.

Notes

This smoothie keeps up to two days in the fridge in a tightly sealed container.

Replace frozen strawberries with fresh hulled ones and reduce almond milk to 1/4 cup for a similar texture.

Substitute Medjool dates with four regular dates or three tablespoons agave syrup.

Use unsweetened almond milk or another unsweetened plant milk of your choice. Light coconut milk may be used if preferred.

Nutrition Information

Yield

2

Serving Size

1 cup smoothie

Amount Per Serving
Calories 366
Total Fat 14g
Saturated Fat 11g
Trans Fat 0g
Unsaturated Fat 2g
Cholesterol 0mg
Sodium 17mg
Carbohydrates 63g
Fiber 8g
Sugar 44g
Protein 4g