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Vegan, gluten-free, oil-free
3/4 cup organic soy milk
1 very ripe banana (frozen recommended)
1 3/4 Tbsp. almond butter
1 Tbsp. maple syrup
1/2 tsp. vanilla extract
1/8 tsp. almond extract – just a few drops!*
Optional toppings: coconut whipped cream (coco whip!) and vegan sprinkles (I use Let’s Do Organic Sprinkelz confetti)
Add all ingredients to a blender and blend until smooth.
Top with coco whip and sprinkles if desired!
Almond extract is pretty concentrated so it just takes a few drops otherwise it will overpower the smoothie.
I also use plain, unsweetened soy milk, so if you use sweetened and/or vanilla feel free to slightly tweak the maple syrup and vanilla extract if desired.