This sweet, summery, and simple vegan smoothie is packed with fruit, nuts, and not much else, but it could definitely pass for dessert. My nine-year-old taste tester said, "I could drink this all day." And I might just let her.
Note: I'm no proponent of single-purpose kitchen tools, but a decent cherry pitter will really make your life easier if you decide to pit and freeze your own summer bounty. Stem and pit cherries, then freeze on a rimmed baking sheet for at least 12 hours. Frozen cherries from the store with nothing funky added are fine, too. For a good homemade almond milk, I like this recipe—just skip the flavorings and sweetener.
About the author: Carolyn Cope is the voice behind the popular food and lifestyle blog Umami Girl, where she'll soon be releasing a free e-book filled with easy ways to incorporate more healthy, plant-based foods into your life. She is equal parts live-to-eat and eat-to-live and currently does both from London.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Cherry Vanilla Almond Smoothie
About This Recipe
|Active time:||10 minutes|
|Total time:||12 hours (if freezing your own cherries)|
|Special equipment:||Blender or high-speed blender|
|This recipe appears in:||From the Blender: Cherry Vanilla Almond Smoothie|
- 2 cups frozen pitted cherries
- 3/4 cup unsweetened almond milk
- 1 pitted Medjool date
- 1/2 teaspoon vanilla extract
Combine all ingredients in blender and blend until completely smooth. Serve immediately.