Blueberry Smoothie (Vegan, Dairy Free)

This blueberry smoothie is one that I make over and over again. It is so simple too with only four ingredients, and I love to enjoy it as a snack or a quick breakfast that I can drink on-the-go. It also happens to be vegan and dairy free. ✅

I love having reliably delicious smoothie recipes like this blueberry smoothie in my repertoire. It is packed with nutrition, including some plant-based protein and healthy fats. I love how it really sticks with me and fills me up.😋👌🏻

Blueberry Smoothie Ingredients

The ingredients are super simple, and there are only four of them. Yes, really!

I use fresh bananas, frozen blueberries, raw unsalted pumpkin seeds and almond milk to tie it all together.

You have the option of adding some sweetener – agave, maple syrup, or even honey for all you omnivores. But I have found that I never need it!😎👏🏻 The banana does the trick of giving the smoothie both that natural sweetness and a delicious creaminess.

Tips for Making My Blueberry Smoothie

Please note that I am using a fresh banana and frozen blueberries for this recipe.

Note: If you change up and use all frozen fruit, it will affect the texture and make it much thicker. You can add more almond milk, but I have found that adding too much of this waters down the taste. So I would recommend making it as written for perfect texture and taste. 🤓

That being said, if your blender is having trouble with it as written, you can always turn it off, remove the lid, add another splash of almond milk and re-blend. If you are using a high powered blender, such as a Vitamix or Blendtec (👈🏻the one I am using, Amazon affiliate links), you should not have any issues.

I like using wild blueberries. They have tons of health benefits, and they taste delicious! You can use any type of frozen blueberries though.

I have seen huge bags of wild blueberries at Costco, and I bought this particular smaller bag at Sprouts. Usually we spring for the big papa at Costco to ensure we have plenty of blueberries on hand for this very smoothie. 😆

I mean….just look at that yumminess! 😍👌🏻

Most of the time we drink it just like this. But if you want to get fancy and add some garnishes, I love using banana slices, whole pumpkin seeds and fresh blueberries. And I love the cute polka dot straws! I confess I never use these in real life, but they look so cute if you are making these for company.

Saving Your Blueberry Smoothie

Also, heads up, this recipe makes two servings. You can adjust that to one serving if you want to. Just use the slider on the recipe card below.

But! I wanted to mention that if you want to make the two serving and save one for later in the fridge, it will fit perfectly in a pint mason jar, FYI.

I would recommend consuming it within 24 to 48 hours, though. It will start to turn a little brown from oxygenating. Just give it a good shake to re-mix the ingredients, since they will separate.

Other Smoothie Recipes You May Enjoy

Here are some of my favorite smoothie recipes from my recipe collection.

• Green Monster Smoothie – the BEST green smoothie!
• Vegan sunrise smoothie
• Ginger citrus pear smoothie
• Strawberry banana smoothie
• Raspberry peach smoothie
• Simple green smoothie with pineapple and spinach
• Two ingredient “chocolate shake” smoothie

Blueberry Smoothie Recipe (Vegan, Dairy Free, Gluten Free)

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5 from 2 votes

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Blueberry Smoothie (Vegan, Dairy Free)

This blueberry smoothie is one that I make over and over again. It is so simple too with only four ingredients, and I love to enjoy it as a snack or a quick breakfast that I can drink on-the-go. It also happens to be vegan, gluten free and dairy free.

Course Breakfast, Drinks, Snack

Cuisine American

Keyword Blueberry smoothie, Dairy free blueberry smoothie, Vegan blueberry smoothie

Prep Time 5 minutes

Total Time 5 minutes

Servings 2

Calories 311 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 1 cups almond milk (I used unsweetened, but any type will work.)
• 2 bananas medium to large size, peeled and halved
• 3 cups blueberries frozen - I am using wild blueberries, but any type works
• 1/4 cup pumpkin seeds raw, shelled, unsalted
• optional: sweetener to taste, such as agave, maple syrup, or even honey for omnivores (I have never needed it!)

Instructions

1. Add almond milk, banana, pumpkin seeds and frozen blueberries to the blender.

2. Blend on low for 15 seconds or so, and then ramp up to medium high until mixture is smooth. If your blender has a smoothie setting, that will work! Just be sure and double check it afterward to make sure any chunks were fully blended.

3. Optional: garnish with blueberries, pumpkin seeds and/or thin banana slices.

4. Serve and enjoy!

Recipe Notes

Any type of milk will work in this recipe. Almond milk tastes best, in my opinion.

Be sure you use raw, shelled, unsalted pumpkin seeds.

Nutritional information is approximate and was calculated using s recipe nutrition label generator.

Note: If you change up and use all frozen fruit, it will affect the texture and make it much thicker. You can add more almond milk, but I have found that adding too much of this waters down the taste. So I would recommend making it as written for perfect texture and taste. 🤓

If your blender is having trouble with this recipe as written, you can always turn it off, remove the lid, add another splash of almond milk and re-blend. If you are using a high powered blender, such as a Vitamix or Blendtec, you should not have any issues.

One serving of this recipe fits perfectly into a pint mason jar. Save in the refrigerator, and enjoy within 24 hours. Shake it up (with lid on tight) to re-mix ingredients that may have settled.

Nutrition Facts

Blueberry Smoothie (Vegan, Dairy Free)

Amount Per Serving

Calories 311 Calories from Fat 72

% Daily Value*

Fat 8g12%

Sodium 328mg14%

Potassium 658mg19%

Carbohydrates 60g20%

Fiber 9g38%

Sugar 36g40%

Protein 6g12%

Vitamin A 195IU4%

Vitamin C 31.8mg39%

Calcium 319mg32%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

Note: This post originally appeared on A Pinch of Healthy in August 2018.