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Vegan coffee smoothie in a glass with a straw.
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5 from 6 votes

Vegan Coffee Smoothie

This vegan coffee smoothie is smooth and creamy and takes 5 minutes to make. Perfect for when you want breakfast and coffee in one.
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast, Smoothie
Cuisine: American
Diet: Vegan
Servings: 2
Calories: 482kcal
Author: Alison Andrews

Ingredients

  • 14 ounces Light Coconut Milk (400ml)
  • 3 Medium Frozen Bananas (300g) previously peeled, broken into quarters and frozen for at least 12 hours
  • 2 Tablespoons Almond Butter or Peanut Butter
  • 4 teaspoons Instant Espresso Powder
  • 2 Tablespoons Maple Syrup

Instructions

  • Add the coconut milk, frozen bananas, almond butter, instant espresso powder and maple syrup to your blender jug and blend until smooth.
  • Pour out into two glasses and serve.

Notes

  1. You can use full fat coconut milk if you want this recipe to be richer, or switch for a different non-dairy milk.
  2. You can sub any instant coffee powder for the instant espresso powder. Use less coffee if you prefer a milder flavor.

Nutrition

Serving: 1Smoothie | Calories: 482kcal | Carbohydrates: 65g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 171mg | Potassium: 869mg | Fiber: 6g | Sugar: 34g | Vitamin A: 113IU | Vitamin C: 15mg | Calcium: 89mg | Iron: 1mg