10 Vegan Smoothies That Are ~Really~ Satisfying

With many smoothie recipes calling for milk, yogurt, or whey protein powder it's easy to think that vegan smoothies won't stack up. But by falling back on good fats and proteins, such as avocado and nut milks, you can blend up filling vegan smoothies that taste just as delicious as any other. These creative—and really tasty—vegan smoothie combos aren't too sweet, so if you prefer yours to mask, say, spinach, add a drizzle of agave or maple syrup. Want to add more protein? Try one of these editor-approved vegan protein powders.

Chia seeds give this vegan smoothie its thick texture, while cardamom adds a distinct sweetness. We use a mix of raspberries and strawberries here, but feel free to experiment with your favorite fruits.

Ingredients

• 1 1/2 cups almond milk
• 3 tablespoons chia seeds
• 1 cup frozen raspberries
• 1/2 cup frozen strawberries
• 1 teaspoon ground cardamom

Directions

1. In a small bowl, mix together 1 cup almond milk with chia seeds. Let sit at least 20 minutes and up to 1 hour, until chia expands and the texture becomes pudding-like.
2. Transfer chia mixture to blender and add remaining 1/2 cup almond milk, frozen berries, and cardamom.
3. Puree ingredients in a blender until smooth.

Recipe developed by Lindsay Funston

Cucumber lends its cooling flavor to this green vegan smoothie, which packs in 2 cups of antioxidant-rich baby spinach. (DYK spinach can boost your workout performance?)

Ingredients

• 1/2 cup almond milk
• 2 big handfuls baby spinach
• 1/2 small cucumber
• 1/2 avocado
• Juice of 1 lemon

Directions

1. Puree ingredients in a blender until smooth.

Recipe developed by Lindsay Funston

With a tropical blend of pineapple, mango, banana, and coconut, this delicious vegan smoothie gets a spicy kick from fresh ginger.

Ingredients

• 1 cup coconut milk beverage
• 1/2 cup frozen pineapple chunks
• 1/2 cup frozen mango chunks
• 1 banana
• Juice of 1/2 lemon
• 1-inch piece fresh ginger, peeled and roughly chopped

Directions

1. Puree ingredients in a blender until smooth. (Check out our top picks for smoothie blenders.)

Recipe developed by Lindsay Funston

Avocado delivers protein and healthy fats, while lime juice adds a citrusy freshness. Add grated lime zest to give this vegan smoothie recipe more zing. (Related: Is It Possible to Eat Too Much Avocado?)

Ingredients

• 1 cup almond milk or coconut milk beverage
• 1 cup frozen blueberries
• 1/2 avocado
• Juice of 1 lime
• 1/2 teaspoon agave or maple syrup

Directions

1. Puree ingredients in a blender until smooth.

Recipe developed by Lindsay Funston

“This vegan smoothie is ideal for recovery from an injury or extended-duration workout,” says Brendan Brazier, co-founder Vega plant-based nutrition. In addition to anti-inflammatory ginger, the flax and hemp contain alpha linolenic acid, an omega 3 that also combats inflammation.

Ingredients

• 1 cup water
• 1 tablespoon ground flaxseed
• 1/2 tablespoon hemp seeds
• 2 tablespoon chopped fresh ginger
• 1/4 cup unsweetened almond milk
• 1/2 banana
• 1/2 pear
• 1 cup spinach

Directions

1. Combine all ingredients in a blender and blend until smooth.

Recipe developed by Brendan Brazier

This liquid comfort food tastes like dessert (just like our Apple Pie Smoothie Bowl), but it's actually full of nutrition. The fiber from the oats and apple will hold you over until your next meal, while the ice keeps the vegan smoothie satisfyingly thick without adding calories.

Ingredients

• 1/2 cup organic rolled oats, soaked overnight in water and drained of excess liquid
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon almond butter
• 1/2 apple, diced
• 1/2 cup unsweetened coconut milk
• 1 cup ice cubes
• 1/2 cup water

Directions

1. Puree ingredients in a blender until smooth.

Recipe developed by Brendan Brazier

Good things come in small packages, such as hemp seeds: Just 2 tablespoons of these tiny guys packs all nine essential amino acids, fiber, healthy fats, and almost 7 grams of protein. We know the jalapeno sounds like a crazy addition to this vegan smoothie in this recipe, but don't skip it. It perks things up perfectly while delivering metabolism-boosting benefits.

Ingredients

• Juice from 1/2 freshly-squeezed lime
• 1/2 banana
• 1/2 cup diced frozen mango
• 1/4 jalapeno, chopped
• 1 cup almond milk
• 1 tablespoon flaxseeds
• 2 tablespoons hemp seeds

Directions

1. Puree ingredients in a blender until smooth.

Recipe developed by Brendan Brazier

Green rooibos tea combined with blueberries supplies a potent dose of daily antioxidants, Brazier says. The caffeine-free tea has a light, woody, slightly sweet flavor that accents the fruit beautifully. (Have you tried our Swirled Matcha Smoothie Bowl Recipe yet? It's scrumptious and so good for you!)

Ingredients

• 2 cups green rooibos tea, steeped and chilled
• 1 1/2 cups frozen blueberries
• 1 tablespoon flaxseeds
• 1 tablespoon hemp seeds
• 1/2 banana

Directions

1. Puree ingredients in a blender until smooth.

The walnuts in this vegan smoothie provide heart-healthy fats and about 4 1/2 grams of protein, as well as potassium and magnesium, essential electrolytes for muscle function, Brazier says. (Related: These 13 Healthy Smoothies Taste Like Milkshakes, But Are Actually Good for You)

Ingredients

• 1/2 banana, frozen
• 
1/4 cup walnuts
• 
1 cup unsweetened almond milk
• 
1 tablespoon cacao nibs
• 
1 teaspoon vanilla
• 1/3 cup frozen raspberries

Directions

1. Puree ingredients in a blender until smooth.

Recipe developed by Brendan Brazier

The creamy texture in this decadent vegan smoothie comes courtesy of the cashews, which also add 5 grams of protein to help keep your blood sugar—and hunger—steady, Brazier says. (Related: The Healthiest Nuts and Seeds You Can Eat)

Ingredients

• 1/4 cup cashews, soaked six hours or overnight
• 1/2 banana, peeled and chopped (frozen optional)
• 1 tablespoon cacao nibs
• 1/2 cup ice
• 1/4 cup cooled coffee
• 1 cup unsweetened almond milk
• 1/2 tablespoon coconut sugar (optional)

Directions

1. Puree ingredients in a blender until smooth.

Recipe developed by Brendan Brazier