Cherry Almond Recovery Smoothie

Name: Cherry Almond Recovery Smoothie
Prep time: 5 min
Total time: 5 min
Yield: 2 servings
Cuisine: American
Ingredients: 1¼ cups (300 ml) unsweetened soy milk, cold, shaken well; 2 cups (280 g) frozen pitted dark sweet cherries, straight from the freezer, not thawed; 1 whole (118 g) ripe medium banana, peeled and sliced into 1-inch (2.5 cm) pieces; frozen if desired; 3 tablespoons (48 g) creamy unsalted almond butter, well stirred; 1 teaspoon (5 ml) pure vanilla extract; ⅛ teaspoon (0.6 ml) pure almond extract, a scant 1/8 teaspoon (a small pinch-sized splash) (optional); 1 tablespoon (20 g) pure maple syrup (optional); ¼ cup (22 g) old-fashioned rolled oats (optional); fine sea salt, a tiny pinch, to taste; ½ cup (75 g) ice cubes, only if your banana is not frozen (optional)

From the MyKitchenBank Kitchen

A thick, creamy post-workout smoothie made with frozen dark cherries, almond butter, soy milk, and banana. Soy milk and Greek-style yogurt-free protein from soy and nut butter help refuel, while cherries add tart-sweet flavor and a hint of almond extract makes it taste like cherry marzipan.

Prep: 5 min
Cook: —
Wait: 2 min
Total: 7 min
Makes: 2 smoothies (about 14 oz / 415 ml each)

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Ingredients

2 servings

1¼ cups (300 ml) unsweetened soy milk, cold, shaken well
2 cups (280 g) frozen pitted dark sweet cherries, straight from the freezer, not thawed
1 whole (118 g) ripe medium banana, peeled and sliced into 1-inch (2.5 cm) pieces; frozen if desired
3 tablespoons (48 g) creamy unsalted almond butter, well stirred
1 teaspoon (5 ml) pure vanilla extract
⅛ teaspoon (0.6 ml) pure almond extract, a scant 1/8 teaspoon (a small pinch-sized splash) (optional)
1 tablespoon (20 g) pure maple syrup (optional)
¼ cup (22 g) old-fashioned rolled oats (optional)
fine sea salt, a tiny pinch, to taste
½ cup (75 g) ice cubes, only if your banana is not frozen (optional)

Equipment (5)

High-speed or standard blender (48-oz / 1.4 L jar)
Measuring cups and spoons
Kitchen scale (optional)
2 tall serving glasses (16 oz / 475 ml)
Rubber spatula

Steps

Before you start

Use frozen pitted cherries straight from the freezer; check the bag to be sure the pits are removed.
Peel the banana and slice it, then freeze it for at least 2 hours (or overnight) if you want an extra-thick, frosty smoothie.
Have a blender with at least a 48-oz (1.4 L) capacity ready; a standard blender works but may need a little extra time.
Shake the soy milk carton well and stir the almond butter jar if the oil has separated.

1
Prep the blender
- Set the blender jar on its base.
- Pour in the 1¼ cups (300 ml) soy milk first so the liquid sits at the bottom and helps the blades catch the frozen fruit.
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Ready when: Soy milk covers the blades.
Tip: Always add liquid first to prevent the blades from stalling on frozen fruit.
2
Add the flavorings
- Add the almond butter, vanilla extract, a tiny pinch of salt, and, if using, the almond extract, maple syrup, and rolled oats.
- Spoon the almond butter in so it lands in the liquid rather than sticking to the jar wall.
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Ready when: All flavorings are in the jar on top of the milk.
Tip: Almond extract is potent; do not add more than 1/8 teaspoon or it will taste medicinal.
3
Load the fruit
- Add the banana slices, then the 2 cups (280 g) frozen cherries on top.
- If your banana is not frozen, add the ½ cup (75 g) ice cubes as well.
- Secure the lid firmly.
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Ready when: Jar is filled to roughly the 4-cup (1 L) line with the lid locked on.
4
Blend until smooth
- Start on low speed for 10 seconds to break up the cherries, then increase to high and blend for 45–60 seconds in a high-speed blender (60–90 seconds in a standard blender).
- Stop and scrape down the sides with a spatula once if chunks cling to the walls, then blend 15 seconds more.
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Ready when: Smoothie is thick, uniformly deep pink-purple, with no visible cherry chunks or oat flecks, and the vortex pulls the mixture smoothly.
Tip: If the blades spin without pulling the fruit down, add 2 tablespoons soy milk at a time until it flows.
5
Taste and adjust
- Taste the smoothie.
- Add a small pinch of salt if the flavor seems flat, another teaspoon of maple syrup if the cherries are very tart, or 2–3 tablespoons soy milk if it is thicker than you like.
- Blend 10 seconds to combine.
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Ready when: Thick but pourable, like a soft-serve milkshake, with balanced sweet-tart flavor.
6
Serve right away
- Divide the smoothie between two 16-oz (475 ml) glasses, about 14 oz (415 ml) each.
- Drink immediately, ideally within 30–60 minutes of exercise, while it is cold and thick.
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Ready when: Smooth, thick, and cold with a glossy surface.
Tip: A smoothie left standing will thicken and separate; stir with a spoon if it sits more than 10 minutes.

Good to know

Tips

Freeze the banana slices ahead for a thicker, frostier smoothie without watering it down with ice.
For extra protein, add 1 scoop (about 25–30 g) of vanilla soy or pea protein powder and 2–4 tablespoons more soy milk.
Blend in this order (liquid, soft ingredients, then frozen fruit) for the smoothest result and less strain on the motor.
Check that frozen cherries are labeled pitted; blending an unnoticed pit can damage blades and is a choking hazard.

Make ahead

Portion the cherries, banana slices, oats, and almond butter into freezer bags or containers up to 1 month ahead; when ready, dump the pack into the blender, add soy milk, and blend. You can also blend fully and refrigerate up to 24 hours in a sealed jar.

Storage & reheating

Best fresh. Refrigerate in an airtight jar filled to the top for up to 24 hours; shake or re-blend before drinking, as it will separate and thicken. Freeze in ice cube trays or freezer-safe containers for up to 2 months; thaw in the fridge overnight or re-blend frozen cubes with 3–4 tablespoons extra soy milk. Do not leave at room temperature for more than 1 hour.

Substitutions

unsweetened soy milk → Dairy milk or pea milk. Keeps protein content similar; almond or oat milk work but lower the protein to about 1–3 g per cup.
creamy unsalted almond butter → Peanut butter or sunflower seed butter. Use the same amount; peanut butter gives a stronger flavor, so omit the almond extract.
frozen pitted dark sweet cherries → Frozen tart (sour) cherries. Use the same amount and increase maple syrup to 2 tablespoons to balance the tartness.
ripe medium banana → ½ cup (120 g) plain Greek yogurt or silken tofu. Reduces sweetness and boosts protein; add 1 extra tablespoon maple syrup if needed.