Want to enjoy a classic PB&J without the bread and sugar sweetened jams? This natural Dairy Free PB&J Smoothie from the Eat Dairy Free cookbook is gluten free, vegan, can be made nut-free, and is only sweetened with fruit. It’s perfect for breakfast or an after school treat, my kids loved this one!
Hey friends, I have a special treat for you today, and I’m not just talking about that amazing smoothie recipe I’m posting today. One of my fellow bloggers, Alisa at Go Dairy Free, has released her latest dairy free cookbook, and it officially released on January 9th!
Since Alisa is awesome, she let me share one of the recipes from her book with my readers. I picked the PB&J Smoothie on page 37 to make and share today since I love quick recipes and I’m a sucker for anything that looks and tastes like dessert 😉
The Eat Dairy Free cookbook has over 100 dairy free and allergy friendly recipes that are easy to make. Plus, the beginning of the book has a great guide about basics, pantry staples, and simple menus for switching to a dairy free lifestyle. Great for beginners!
Since I’ve been dairy free for over 20 years due to my own food allergies, I often take for granted how difficult it can be for people who are making that switch to dairy free for the first time. But Alisa’s website and her books help people navigate the challenges of eliminating or reducing dairy in their diets.
There are also plenty of nut free, egg free, grain free, and gluten free recipes in the Eat Dairy Free cookbook, or there are options for gluten free and egg free substitutions for each recipe that contains wheat and eggs. There are recipes for everyone in this cookbook!
This PB&J Smoothie that Alisa created was a big hit with my kids! Since my kids have peanut and tree nut allergies (except for coconut), we made this smoothie with SunButter and a low-sugar rice and coconut milk blend. If you don’t have nut allergies, you can use peanut butter or another nut butter you prefer in this recipe.
Dairy Free PB&J Smoothie (Gluten Free & Vegan)
Grain free, dairy free, vegan; Free of: soy, eggs
- 1 medium very ripe frozen banana cut into chunks
- 4 medium strawberries hulled
- ½ cup unsweetened non-dairy milk alternative we used carton coconut milk
- 1 Tablespoon peanut butter or SunButter for nut free we used SunButter in our smoothies
- ⅛ teaspoon ground cinnamon
- Pinch salt omit if using salted nut/seed butters
- Stevia drops, to taste
- Place all ingredients in a small blender and blend until smooth.
- Add Stevia drops to taste if desired. Enjoy!
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist