Persimmon Smoothie (Vegan)

This delicious Asian fruit known as persimmon makes the most perfect vegan autumnal smoothie. It takes less than 10 minutes to whip up using only 7 ingredients.

Course Drink

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 179kcal

Author Charla

Ingredients

2 persimmons
1½ cups almond milk (355ml)
½ frozen banana large
4 dates optional
1 teaspoon vanilla extract
¼ teaspoon cinnamon
¼ teaspoon nutmeg

Instructions

Add all of the ingredients to a blender.
Blitz a high speed into a smooth consistency.
Serve accordingly.

Notes

Use any species of persimmon to make this recipe, it will work regardless of which one you use.
If you persimmons are hard you can hasten the ripening process by wrapping them in a paper bag or bag, or freezing them to make them less astringent.
If you don't want to serve this as smoothie, you can convert this into a smoothie bowl with nuts/seeds, dried fruit i.e raisins, cranberries, pieces of sliced persimmon or even garnish with chocolate chips or shredded coconut.
Don't forget to check out my Persimmon Chips recipe too.
For super sweet results, allow the persimmon to ripen until it's soft and almost at the point of bursting.
Persimmon when firm aren't that sweet so keep that in mind.
Feel free to add additional nuts/grains to your smoothie or even turn the recipe into a thick smoothie bowl
Use another plant based milk such as Coconut Milk or Cashew if you want to.

Nutrition