High-Protein Vegan Smoothie Recipes for Spring (Strawberry-Coconut, Green Citrus Glow, and Chocolate-Covered Cherry)
Servings 2 servings
Ingredients
Strawberry-Coconut Protein Smoothie
- 1 1/2 cups frozen strawberries
- 1/2 cup silken tofu or 3 tbsp hemp hearts
- 1 cup unsweetened coconut milk beverage carton, not canned
- 1 tbsp unsweetened shredded coconut
- 1/2 small ripe banana or 2 soft Medjool dates, pitted
- 1 tsp vanilla extract
- Optional: 1 scoop vanilla plant protein powder
Green Citrus Glow Smoothie
- 1 cup frozen mango
- 1 cup packed baby spinach
- 1/2 small avocado
- 1 cup unsweetened oat milk
- 1/2 orange peeled (or 1/4 cup orange juice)
- 1 tbsp pumpkin seeds pepitas or 2 tbsp hemp hearts
- 1 tsp maple syrup or agave to taste
- Ice as needed for thickness
Chocolate-Covered Cherry Shake
- 1 1/2 cups frozen dark sweet cherries
- 1 tbsp almond butter or sunflower seed butter
- 1 cup unsweetened soy milk
- 1 tbsp cacao powder
- 1/2 cup frozen cauliflower rice for creaminess
- 1 –2 soft dates pitted
- Optional: 1 scoop chocolate plant protein powder
Instructions
- Layer smart: Add liquids to the blender first, then soft items (tofu, banana, avocado), then frozen fruit and ice on top. This helps the blades catch and blend smoothly.
- Blend on low, then high: Start low to break things up, then increase to high for 30–45 seconds. Pause and scrape the sides if needed.
- Adjust texture: For a thicker smoothie, add a few ice cubes or more frozen fruit. For a thinner sip, splash in more plant milk.
- Sweeten to taste: Blend, taste, then add maple syrup, an extra date, or more fruit if you want it sweeter. A tiny pinch of salt can boost flavor without extra sugar.
- Protein powder without chalk: If using powder, blend everything else first. Sprinkle the powder in while the blender runs on low, then ramp up for 10–15 seconds until silky.
- Serve right away: Pour into a chilled glass or jar. Top with a few hemp hearts, coconut, or cacao nibs if you like a little crunch.
