15 Surprisingly Creative Vegan Smoothie Recipes.

Ingredients 2 cups chilled soy milk 1 cup frozen raspberries 2 small fresh figs 1/2 cup cashew nuts 2 tablespoons raw cacao powder 1 teaspoon maca powder 1/2 teaspoon sweet paprika 1 tablespoon maple syrup fresh raspberries, to serve (optional) Method 1. Blend all ingredients in a blender until smooth. 2. Serve topped with a sprinkling of cacao powder and fresh raspberries.

Ingredients 1 can (20 ounces) crushed pineapple in juice 1 can (13.5 ounces) coconut milk 3 bananas, peeled and frozen Optional Garnish: A slice of pineapple a dusting of shredded coconut Instructions 1. Add all ingredients to a blender and blend on high until smooth. Divide between glasses and serve immediately! 2. Leftovers can be frozen in ice pop form.

Ingredients 1½ cups Silk Unsweetened Almond Milk (Original or Vanilla) 1 medium banana, sliced (frozen or not) ½ tsp matcha (green tea powder) 1 tbs chia seeds 1 scoop (45ml) stevia extract powder* Instructions 1. Add ingredients to blender in order of appearance, then pulse until smooth. 2. If bananas are not frozen you may like to add a couple ice cubes. 3. Allow to sit a minute before drinking so the chia can start to thicken. Notes *if using a stevia erythritol blend (ie. Truvia or Swerve) use a single serve packet.

Ingredients: 1/2 cup chamomile tea 1 tablespoon dried chamomile flowers (or 1 teabag) + extra flowers for garnishing 1 cup almond milk (or regular milk) 1/4 cup cooked quinoa (You can replace this with old fashioned oats.) honey (if almond milk is unsweetened) 1/2 cup strawberries (fresh or frozen) Directions: 1. Steep chamomile flowers in hot water for about 5 minutes. Strain flowers if you don't want to include them in the smoothie. If you want to include them for a more intense flavor, just leave them. Remove teabag if using one. Refrigerate until it cools down.

2. Put the almond milk, cold chamomile tea (with flowers), cooked quinoa & strawberries in a blender and blend until smooth. Sweeten with honey if needed. 3. Garnish with dried chamomile flowers if desired. Note: If using oats instead of quinoa, grind them to an almost powdery consistency in the blender. before adding other ingredients.

Ingredients: 2 cups Montmorency tart cherries, frozen 2 medium/large ripe bananas (previously frozen in chunks is ideal) 1 cup coconut water (water may be substituted) 1 teaspoon vanilla or almond extract sweetener, to taste (granulated sugar, agave, stevia, zero-calorie sweetener, etc.) Directions: 1. Combine all ingredients in the canister of a blender and blend until smooth and creamy. 2. Serve immediately. Extra portions may be frozen in freezer-safe (plastic) glasses for up to 3 months. Allow to soften at room temp before serving.

Ingredients: 1 1/2 cup homemade almond milk 1 cup organic strawberries 1 scoop Vibrant Health PureGreen Protein (Chocolate) 1/4 cup organic raw almonds 1 tablespoon organic coconut oil 1 tablespoon organic maca powder 1 tablespoon organic hemp seeds For garnish: organic hemp seeds organic cacao nibs Directions: 1. Put all ingredients into a Vitamix and blend until well combined. Optional: garnish with organic hemp seeds or organic cacao nibs.

Ingredients: 1/2 cup of almond milk 1 cup of filtered water 2 tablespoons of hemp seeds. 2 tablespoons of chia seeds a dollop of raw almond butter, to taste 1 tablespoon Nutiva Naturals Coconut Manna or coconut oil 1/4 teaspoon pumpkin pie spice, to taste 1/8 to 1/4 teaspoon powdered ginger (or a tablespoon of chopped fresh ginger for a spicier version) 1 1/2 cups frozen plum pieces 1/2 cup chopped raw beet (scrubbed and/or peeled) 1/2 cup of ice. Place ingredients into high speed blender, adding ice last. Process until creamy and smooth. Serve immediately or store some in fridge for later.

Ingredients 100g unsalted cashew nuts 300ml chilled water 1 ripe mango, stoned and flesh chopped 1 cup blueberries 1/4 cup ice cubes 1 tablespoon linseeds or chia seeds 1 tablespoon porridge oats 1 tablespoon honey

Method The evening before you want to have the smoothie, soak cashew nuts in plenty of water overnight. Next morning, drain the water. Blitz the cashew nuts in the blender along with 100ml chilled water. Once a thick paste forms, add 200ml chilled water and process until you get smooth creamy cashew milk. Add all the other ingredients and blend for a minute. Pour in tall glasses and garnish with mango cubes and blueberries. Enjoy straight away.

Ingredients: 2 bananas / frozen 2 large & sweet apples 1 tablespoon maple syrup 1 teaspoon vanilla bean powder 1/2 teaspoon cinnamon Almond milk to your preference Method: Run all the ingredients in a blender / add almond milk to adjust thickness Garnish with fresh apple slices, a sprinkle of cinnamon and a straw Enjoy!

Ingredients: 1 cup pomegranate seeds 1/2 cup light coconut milk 1 tablespoon chia seeds 1 cup chopped greens, I used romaine, but baby spinach or kale would work great handful of ice Method: Add all of the ingredients to the blender and process until smooth. Serve immediately.

Ingredients: 2 cups coconut water ¼ cup freshly squeezed lime juice ½ avocado ¼ cup organic, shredded coconut (unsweetened, plus extra for garnish) 1 – 2 handfuls fresh spinach leaves 3 Medjool dates, pitted 2 handfuls ice Instructions: 1. Combine all ingredients in a blender, liquids first. 2. Blend on low-speed, building up to high-speed, and continuing until smooth and creamy. 3. Pour into glasses and enjoy!

Ingredients: 2 cups honeydew, diced (this was half of a melon for me) 2 cups, organic unsweetened almond milk 1-2 cups of ice Method: Add all of the ingredients to the blender and process until smooth. Serve immediately.

Ingredients: 2 cups very ripe diced mango (1 very large or 2 small mangoes) ½ lb. silken tofu ½ cup unflavored soy or almond milk 2-3 tbsp. maple syrup or agave (or to taste) ½ tsp. vanilla extract ½ tsp. cardamom Optional: fresh mint leaves for garnish Instructions: 1. Place all ingredients except mint leaves (if using) into blender. Blend until smooth, stopping to scrape down sides of pitcher as needed. 2. Divide into glasses and optionally garnish with mint leaves.

Ingredients: 3/4 cup almond milk (or milk of choice) 1/2 cup brewed black tea, chilled 1/2 cup pumpkin puree 1/2 cup soft silken tofu 1-1 1/2 tbsp maple syrup 1/2 tsp vanilla extract 1/2 tsp cinnamon 1/4 tsp ground ginger 1/8 tsp cardamom dash of ground cloves Instructions: 1. Combine all the ingredients in a blender and process until smooth and well combined. 2. Serve chilled. Notes: For a soy-free option, substitute the tofu for 1 ripe banana.

Ingredients: 1/2 perfectly ripe large avocado 2 kiwi- peeled 1/8 C lime juice + 1 T 1/8 C-1/4 C Almond milk, soy milk, coconut milk, aloe juice, fruit juice- just enough to get the blender going. honey to taste 1-2 T 2-3 ice cubes Instructions: Place the liquid in the blender first, then fruit and ice. Cover. Start on low speed, increasing to high speed. Blend it up until creamy and smooth. And remember, don't ever stick a spoon or spatula in blender while it's running.