During Hurricane Dorian we were certain that our electricity would go out due to high winds. It never did, but while we waited, we were trying to empty the freezer as much as possible. We mostly keep fruit, bread, and vegan “meats” in the freezer. And by “fruit” I mean “a lot of fruit.” Mr. Key Lime makes a smoothie 3 or 4 times each week, but I usually don’t. So, every day during Dorian, I did my part and made my own big smoothie.
I had recently purchased some packets of chocolate and vanilla plant protein powders. I was happy to get a chance to try those. I had also started making vegan coconut yogurt (not coconut flavored yogurt, but yogurt actually made with coconut milk) ice cubes in ice trays, which are great to toss into smoothies. If you want to make vegan yogurt ice cubes, two single serving containers of vegan yogurt will make one full tray of cubes. Once the cubes are solidly frozen, you can pop them out into a freezer bag for keeping.
Another ingredient I like in my smoothies is peanut (or any nut) butter. I had used powdered peanut butter before, but had forgotten we had some in the pantry. You can find powdered peanut butter that is gluten free, vegan and non-gmo, plus has a good amount of animal protein and 85% less fat (I use Tru-Nut brand). You can also just add water to it and make a small amount of low fat peanut butter as you need it.
We use an individual blender to make smoothies. When filling the cup before blending, I put the least frozen (or softer) items on the bottom of the cup farthest from the blades. Then stack up to the most frozen items, strawberries and vegan yogurt ice cubes in this case. Always add the plant milk before adding any powdered ingredients. This keeps the powder from dropping to the bottom of the container and then being stuck on top when you turn it over to blend. Once you’ve added all the ingredients, you can always attach the blades and give it all a good shake, too, before blending.
You don’t have to wait for a hurricane to try these smoothies, but they sure do come in handy for emptying out the freezer before a storm!
| Prep Time | 5 minutes each |
| Servings |
large single servings
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- 1 cup frozen strawberries
- 1 cup frozen mango
- 2 vegan coconut yogurt ice cubes I use So Delicious plain coconut yogurt
- 1-1/2 tablespoon apple juice
- 1 cup plant-based milk I use unsweetened almond milk
- 2 tablespoons vanilla plant protein powder I use Garden of Life Vanilla Chai
- 2 frozen bananas sliced before frozen
- 2 vegan coconut yogurt ice cubes
- 1-1/4 cup plant-based milk
- 2 tablespoons powdered peanut butter I use Tru-Nut brand
- 2 tablespoons chocolate plant protein powder I use Garden of Life Chocolate
- 1 to 2 dashes cinnamon
- 1 tablespoon maple syrup
- 2 frozen bananas sliced before frozen
- 1/2 cup frozen strawberries
- 2 vegan coconut yogurt ice cubes
- 1 cup plant-based milk
- 2 tablespoons vanilla plant protein powder
- 1 tablespoon powdered peanut butter
Ingredients
Hurricane Smoothie No. 1: Strawberry Mango
Hurricane Smoothie No. 2: Peanut Butter Chocolate
Hurricane Smoothie No. 3: Banana Strawberry
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- Add all ingredients to your blender or individual blender cup, with the most frozen items closest to the blender blades. Add the milk and dry ingredients last. Blend until the smoothie is thoroughly combined. Drink immediately and enjoy!
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.
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