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Blueberry Smoothies without Yogurt for Dairy Intolerant Individuals

Written by Luisa Davis on . Posted in drink

I love smoothies, but I have recently been having a little bit of trouble digesting dairy products, so I have gone on a dairy-free diet. Every morning, I used to begin my day with a smoothie, but because of my new dietary needs, I have been missing my morning pick-me-up. As a result, I set out to find a blueberry smoothie without yogurt that I could enjoy.

How to Make a Smoothie without Yogurt

When I began my search for a tasty recipe, I wondered how to make a fruit smoothie without yogurt that had the same creamy taste. To my surprise, there are plenty of fruit options that you can add to your smoothie to increase the creaminess of the drink. You can also add nuts and vegetable purees to the smoothie as well. Some of the foods that I like to add include:

  • Avocado
  • Banana
  • Tofu
  • Flaxseeds
  • Almond Butter
  • Oats

These add-ins will not only make your smoothie creamy, but they will also add extra nutrition to your drink. Another alternative that you can try in addition to frozen fruit and water is to add fruit juice to the fruit to replace the yogurt. Also, things like coconut milk and almond milk will work as well, but with these options, you will need to thicken the smoothie with one of the items that we just discussed.

How to Make a Frozen Fruit Smoothie without Yogurt

When you make a smoothie out of fruit, the drink is not necessarily going to be cool unless you add ice to the blender before mixing it up. In my experience, using ice can water down the taste of the smoothie.

In addition, pieces of ice that do not get blended completely can remain in the smoothie, which will disrupt the texture of the drink. I prefer to add frozen fruit because if your blender does not thoroughly pulverize the fruit, you will have delicious fruit bits in your drink. I like to use frozen bananas, strawberries, and blueberries.

Blueberry Smoothie Recipe without Yogurt

Blueberries are a great source of antioxidants, so having them in a smoothie is a great way to have a balanced breakfast in the morning. You can add ice to this recipe, but I prefer using frozen blueberries because the smoothie ends up being thicker without the ice. For this blueberry smoothie recipe without yogurt, you will need:

  • ½ of a cup of blueberries
  • ½ of a cup of chilled apple juice (other fruit juices will work as well)
  • ½ of a cup of rolled oats
  • 1/3 of a cup of cinnamon
  • One cup of chilled almond milk
  • A teaspoon of honey

To prepare this smoothie, you will need to start by washing the blueberries so that they are ready to be put into the blender. If you are using frozen blueberries for this recipe, you will want to wash the berries thoroughly before putting them in the freezer.

After the fruit is washed, place the blueberries in the blender along with the apple juice. Apples tend to make smoothies sweet, which is why this type of juice makes a great addition, but if you want to combine flavors, cranberry, apple, or blueberry juice work well in this recipe.

Once mixed, add the oats, the cinnamon, and the almond milk to the blender. Blend the ingredients for about 30 seconds or until they are the texture that you are looking for in your smoothie. Add in the honey if you want to add a bit of sweetness, and mix again for a few seconds. Allow the mixture to sit for a few minutes in the blender so that the oats have a chance to thicken the drink. If you want it to be thinner, add a bit more liquid. If you want a thicker mixture, add more oats. This recipe makes two smoothies, so feel free to enjoy it with a friend.

Blueberry Banana Smoothie without Yogurt

When I have a smoothie, I like to make it with a lot of fruits and vegetables so that it is more nutritious. This next smoothie recipe is one that I often make that incorporates some additional fruits, vegetables, and nuts into the drink. If you want the smoothie to be frozen, add ice to the blender or simply freeze the fruit. This recipe calls for bananas and cashews, so the mixture will be quite thick when it is ready to drink. For this smoothie recipe, you will need the following ingredients:

  • ½ of a cup of blueberries
  • One large banana
  • Three florets of cauliflower
  • Two tablespoons of cashews
  • One tablespoon of peanut butter (optional)
  • ¾ of a cup of water or fruit juice (I prefer to use blueberry juice in this smoothie)

To create this smoothie, you will need to start by preparing the ingredients. I like to have the banana pre-sliced before I freeze it, and I also chop the cashews before I add them to the blender so that the blender does not struggle to puree everything. A good blender will not have this issue, but if you have an older blender, the pre-chopping ingredient is an excellent habit to develop. Also, make sure that the fruit has been washed before it is added to the blender.

Once you are ready to create the smoothie, put the blueberries, the banana, the cauliflower, the cashews, and the peanut butter into the blender. Next, add in the fruit juice or the water. If your fruit is not frozen, you can add the ice at this point as well. Blend all of the ingredients together. If you want the smoothie to be a little sweeter, you can add in a touch of honey.

If you want a fruitier flavor, omit the peanut butter and add a tablespoon of freshly squeezed lemon juice into the blender. If the smoothie seems too thick, add a bit more fruit juice, and blend the smoothie again before serving it. This recipe should make two smoothies.

Green Smoothie without Yogurt

Green smoothies have become more popular in the past few years. They are a great way to get the vitamins and the nutrients that you need from vegetables on a daily basis without actually eating the vegetables. In most recipes, you will find that the main ingredient is either spinach or kale and some type of nut or fruit to sweeten the smoothie.

One of my favorite green smoothie recipes calls for a cup of raspberries, but I like to add blueberries instead because they taste so great in the drink. For this recipe, you will need:

  • About two cups of spinach (I typically just grab a handful and toss it in the blender)
  • One cup of blueberries
  • ¼ of a cup of avocado
  • ½ of a banana (if you want a creamier smoothie, you can add in the entire banana)
  • One cup of almond milk (coconut milk or soy milk will work in this recipe as well)
  • One tablespoon of honey (add more if you want a sweeter smoothie)
  • A tablespoon of almonds (optional)

For this smoothie, there is a bit of preparation that you will need to do with the fruits and vegetables before blending them together. First, make sure that everything has been washed so that unwanted dirt and other contaminants do not get into your drink. Rinse the spinach thoroughly, and pat it dry with a clean towel. Scoop the avocado out of its skin and mash it with a fork so that it is easier to blend. Chop the almonds because they are a hard nut, so you may have a hard time pureeing full almonds. If you find that you still have bits of almond left in the smoothie after it is blended, you can omit the almonds and add almond butter instead. About a tablespoon of almond butter should be sufficient for this recipe.

In the blender, puree the avocado, the spinach, the blueberries, the banana, the honey, and the almond milk. Adjust the sweetness to your liking, and serve. If you want the smoothie to be frozen, try slicing the bananas and freezing them, using frozen blueberries, or simply adding ice to the blender before turning it on.

Final Thoughts

If you are looking for a recipe for a blueberry smoothie without yogurt, then hopefully you found what you were looking for in this guide. You can make a plain blueberry smoothie, but there are plenty of other options that you can consider as well to begin your day. You can even add vegetables and fruits to the smoothie to add more nutrition to the drink. What are some of your favorite dairy-free smoothie recipes?

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Luisa Davis

Luisa Davis

Luisa Davis is a frelance writer and foodie based in Portland, California. Though raised on her mother's homestyle Italian cooking, she has spent most of the last five years traveling and immersing herself in other countries' cuisines. Her work have been published in various publications, both online and offline.

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