Buttery macadamias and toasty hazelnuts give this banana smoothie a flavour closer to a nut dessert. Soy yogurt keeps it fully plant based and adds a soft, fresh tang.
1
banana
15 g
macadamia nuts
15 g
hazelnuts
6¾ oz
almond milk
2 tbsp
soy yogurt
Garnish: No garnish · Ice: Served up, no ice
Thick and velvety, with buttery macadamia, hazelnut sweetness and ripe banana; a light soy yogurt tang in the finish.
Nut smoothies use whole nuts rather than nut butter, which gives more texture and a fresher flavour. Macadamias are among the richest nuts, with a buttery, mild taste, while hazelnuts add a sweet, roasted note that pairs naturally with banana.
Nuts supply plant protein and mostly unsaturated fats, so this glass is filling and works as a breakfast or a snack before a long afternoon. Because the portion of nuts is generous, it is richer than a fruit only smoothie.
Yes, with almond drink and soy yogurt it is fully plant based.
Yes, 30 g of either macadamias or hazelnuts works fine.
With a high speed blender it turns completely smooth; in a weaker blender some fine texture remains.
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