It's so easy to be dairy-free, I don't get why it's still such a big deal. I walk into Whole Foods and the plant-based milks are just as numerous as the cow's milk. In fact, companies that sell dairy are now getting in on the plant-based milks. It's always funny to see people who have a plant-based milk in their fridge for smoothies but still use cow's milk for their cereal or coffee. You already know you like almond milk, just use that! People get to veganism at different times...or sometimes never so I try to remember that what is best for one person, isn't best for another person.
1 cup of oat milk
2 frozen bananas
2 tsp of vanilla extract
3 tbsp of filtered water
2 tbsp of natural peanut butter
Blend everything together until smooth. The oat crumble I added to the top of my smoothie is simply quick oats mixed with peanut butter and a little coconut sugar. I pressed it into a small loaf pan and I keep in the fridge for when I want something sweet and chewy.
To kick this recipe up a notch, add in a scoop of your favorite plant-based vanilla protein powder (get some here). To thicken your smoothie, add 1/4 cup of rolled oats to this recipe. To thin it out, add a little more water or oat milk. You can add cinnamon to your smoothie as well. Add another nut butter like cashew or sunflower seed. Use this recipe as a base and build on it. Enjoy!