I made a Cherry Almond Smoothie that’s shockingly creamy and bright and actually fills you up so breakfast stops being a sad desk snack.

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I’m obsessed with this Almond Cherry Smoothie because it tastes like summer and breakfast had a wild good day. I love the tart punch of a Tart Cherry Smoothie mixed with creamy almond vibes from creamy almond butter and the natural sweetness of banana.

It’s bright, not syrupy, and weirdly grown-up. I make it when I want something that actually satisfies instead of pretending to.

And it’s flexible so you can mess with it. Cherry Almond Smoothie is my go-to when I’m running on three hours sleep and still need to feel human.

Pure, tart, and kind of addictive. always.

Ingredients

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Tart cherries give bright punch and a little tangy kick.
Ripe banana makes it creamy and naturally sweet, especially if frozen.
Almond butter adds nutty creaminess and keeps it feeling satisfying.
Basically almond extract sneaks in big almond flavor, use sparingly.
Plant milk thins or thickens texture, pick your favorite.
Plus spinach hides greens, adds color and a nutrient boost.
Maple syrup brings gentle sweetness, or skip if bananas suffice.
Protein powder turns it into a meal you’ll stay full on.
Ice makes it extra cold and slightly frothy if needed.
Pinch of sea salt brightens flavors and cuts any bitterness.

Ingredient Quantities

1 to 1 1/4 cups frozen tart cherries (sweet cherries ok if thats what you got)

1 ripe banana, frozen if ya can for creaminess

2 tablespoons creamy almond butter

1 teaspoon almond extract (a little goes a long way)

1 to 1 1/4 cups unsweetened almond milk or other plant milk, adjust for thickness

1 handful (about 1 cup) fresh baby spinach, optional but great for color and nutrients

1 tablespoon maple syrup or agave, or sweeten to taste (optional)

1 scoop vanilla or unflavored plant protein powder, optional for a protein boost

4 to 6 ice cubes if you didnt use all frozen fruit and want it extra cold

Pinch of sea salt, optional but it brightens the flavors

How to Make this

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1. Add the frozen tart cherries, banana, almond butter, almond extract, and almond milk to your blender. If you want the smoothie greener and more filling, toss in the spinach now.

2. Sprinkle in the pinch of sea salt and the maple syrup or agave if you like it sweeter. If you’re adding protein powder, put that in too.

3. If your fruit wasnt fully frozen or you want it extra cold and frothy, add 4 to 6 ice cubes. If everything is frozen already you can skip the ice or use fewer cubes.

4. Start the blender on low to break up the fruit, then crank it to high and blend until smooth. Stop and scrape down the sides with a spatula if bits get stuck.

5. Check the thickness. Add more almond milk a tablespoon at a time if its too thick, or add a couple more frozen cherries or ice cubes if its too thin and you want it creamier.

6. Taste and tweak. Need more almond flavor Add a tiny drop more almond extract it goes a long way. Want it sweeter Add a touch more maple syrup. Dont overdo it.

7. If you want a super silky texture, blend for an extra 15 to 30 seconds at high speed. If you prefer it chunkier, pulse a few times instead.

8. Pour into a glass, top with a few whole cherries, a sprinkle of chopped almonds, or a little extra almond butter if you’re feeling fancy. Serve right away for best color and flavor.

Equipment Needed

1. Blender (a good high speed one if you got it, but any blender will do)
2. Measuring cups for the cherries and almond milk
3. Measuring spoons for the almond extract and salt
4. Rubber spatula to scrape the sides
5. Chef’s knife for slicing the banana if it isnt already frozen whole
6. Cutting board
7. Tall glass or smoothie jar to serve in
8. Ice scoop or tongs for adding ice cubes without mess

FAQ

Q: Can I use fresh cherries instead of frozen? A: Yes, you can, but use more ice or a frozen banana so the smoothie stays cold and thick. Fresh cherries will make it less icy.

Q: How do I make it dairy free? A: Use plant milk like almond, oat, or soy. All the ingredients listed are already dairy free unless you add dairy protein powder.

Q: Can kids have this if it has almond extract? A: Yes, but use a very small amount of almond extract. It’s potent, so a little goes a long way and keeps the flavor kid-friendly.

Q: Want more protein? A: Add a scoop of your favorite plant or whey protein powder, or stir in a spoonful of Greek yogurt if you eat dairy. You may need a touch more milk to thin it.

Q: Can I make it ahead for meal prep? A: You can blend and store it in the fridge for up to 24 hours, but it’s best right away. If it separates, give it a quick shake or stir before drinking.

Q: What if I dont have almond butter? A: Substitute peanut butter, cashew butter, or sunflower seed butter. The flavor will change but still be delicious.

Q: How can I reduce sugar? A: Skip the maple syrup and use unsweetened almond milk. Choose tart cherries rather than sweet for less sugar.

Almond Cherry Smoothie (my Fav Smoothie!) Recipe Substitutions and Variations

For the frozen tart cherries: swap with 1 to 1 1/4 cups frozen mixed berries or frozen strawberries if thats what you have. Berries give a similar tart-sweet vibe and nice color.
For the creamy almond butter: use peanut butter or sunflower seed butter (great if you need nut-free). Both keep the creaminess and add a different but tasty flavor.
For the unsweetened almond milk: substitute equal parts oat milk, soy milk, or light coconut milk. Oat gives a creamy neutral base, coconut adds a hint of tropical flavor.
For the ripe banana: use 1/2 ripe avocado or 1/2 to 3/4 cup silken tofu for similar creaminess and thickness, with less sugar.

Pro Tips

1. Freeze the banana in slices not one big chunk. It blends faster and makes the smoothie silkier without stressing the blender.

2. If the almond extract feels too strong, stir it into the almond butter first. It diffuses the flavor so a little goes a long way without punching you in the face.

3. Add the spinach last and pulse a few times only. That keeps the color bright and avoids a totally grassy taste.

4. For extra creaminess, soak the almond butter in warm almond milk for a minute before blending. It mixes smoother and you wont get sticky blobs.

Almond Cherry Smoothie (my Fav Smoothie!) Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I made a Cherry Almond Smoothie that's shockingly creamy and bright and actually fills you up so breakfast stops being a sad desk snack.

Servings

servings

Calories

316

kcal

Equipment: 1. Blender (a good high speed one if you got it, but any blender will do)
2. Measuring cups for the cherries and almond milk
3. Measuring spoons for the almond extract and salt
4. Rubber spatula to scrape the sides
5. Chef’s knife for slicing the banana if it isnt already frozen whole
6. Cutting board
7. Tall glass or smoothie jar to serve in
8. Ice scoop or tongs for adding ice cubes without mess

Ingredients

1 to 1 1/4 cups frozen tart cherries (sweet cherries ok if thats what you got)
1 ripe banana, frozen if ya can for creaminess
2 tablespoons creamy almond butter
1 teaspoon almond extract (a little goes a long way)
1 to 1 1/4 cups unsweetened almond milk or other plant milk, adjust for thickness
1 handful (about 1 cup) fresh baby spinach, optional but great for color and nutrients
1 tablespoon maple syrup or agave, or sweeten to taste (optional)
1 scoop vanilla or unflavored plant protein powder, optional for a protein boost
4 to 6 ice cubes if you didnt use all frozen fruit and want it extra cold
Pinch of sea salt, optional but it brightens the flavors

Directions

Add the frozen tart cherries, banana, almond butter, almond extract, and almond milk to your blender. If you want the smoothie greener and more filling, toss in the spinach now.
Sprinkle in the pinch of sea salt and the maple syrup or agave if you like it sweeter. If you're adding protein powder, put that in too.
If your fruit wasnt fully frozen or you want it extra cold and frothy, add 4 to 6 ice cubes. If everything is frozen already you can skip the ice or use fewer cubes.
Start the blender on low to break up the fruit, then crank it to high and blend until smooth. Stop and scrape down the sides with a spatula if bits get stuck.
Check the thickness. Add more almond milk a tablespoon at a time if its too thick, or add a couple more frozen cherries or ice cubes if its too thin and you want it creamier.
Taste and tweak. Need more almond flavor Add a tiny drop more almond extract it goes a long way. Want it sweeter Add a touch more maple syrup. Dont overdo it.
If you want a super silky texture, blend for an extra 15 to 30 seconds at high speed. If you prefer it chunkier, pulse a few times instead.
Pour into a glass, top with a few whole cherries, a sprinkle of chopped almonds, or a little extra almond butter if you're feeling fancy. Serve right away for best color and flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.