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This Cranberry Smoothie blends fresh or frozen cranberries, banana, yogurt, milk, and maple syrup together for a quick and easy winter breakfast or snack. Vegan, Gluten-Free, and Refined Sugar-Free.
This Vegan Cranberry Smoothie puts a seasonal spin on your favorite easy breakfast. Made with fresh or frozen cranberries, banana, milk, and yogurt, it’s both creamy and tart! All you need is around 8 ingredients and a high-speed blender to make it.
Table of Contents
All About This Winter Smoothie
When I’m not baking the leftover cranberries from my Thanksgiving Cranberry Sauce into these Cranberry Orange Muffins or this Cranberry Orange Bread, I’m blending them into a creamy Cranberry Smoothie. Convenient winter breakfasts (or snacks) have never been so tasty!
Besides being loaded with antioxidants and fiber, cranberries are a tart and tangy berry that pop up a lot during the winter and holiday seasons. I wanted to balance their natural flavors in this smoothie, so I blended them with a banana, dairy-free yogurt, orange juice, and fresh ginger for just the right amount of sweetness and classic winter flavors. The end result is an easy, creamy smoothie to sip on right after Thanksgiving or anytime you have cranberries lying around.
What You Need for a Cranberry Smoothie
This vegan cranberry smoothie combines around 8 everyday and seasonal ingredients to achieve a perfect balance of tart and creamy flavors. These are the key items you need:
- Banana: one frozen banana is all you need to make this smoothie thick, frosty, and ice-cold (zero ice cubes included).
- Cranberries: you can use fresh or frozen cranberries here, though I personally prefer frozen. They always yield a thicker and slushier smoothie. Even cranberry juice works in a pinch, although it will thin the consistency somewhat (more on this in the Variations section below).
- Yogurt: a blend of non-dairy yogurt and milk results in the creamiest consistency. Opt for unsweetened yogurt to prevent the smoothie from tasting overly sweet.
- Maple Syrup: cranberries are naturally quite tart, so a little maple syrup helps balance that out.
- Fresh Ginger: an optional add-in that will add a subtle warming zing to every sip.
How to Make a Vegan Cranberry Smoothie
- Add all of the ingredients to a high-speed blender and blend until smooth and creamy.
- Taste the smoothie and adjust the sweetness, if desired.
- Pour into a glass and enjoy!
Caitlin’s Cooking Tips
- Layer in the ingredients. Layering the ingredients strategically in the blender will give you the smoothest smoothie in as little time as possible. Start by adding the liquids (milk, juice, and vanilla) to the blender, followed by the soft ingredients (yogurt and maple syrup) and solid fruit (ginger, cranberries, and frozen banana).
- Adjust the consistency to your liking. Want a thicker smoothie? Use less liquid, add half of a second frozen banana, or add another 1/4 cup of cranberries. For a thinner consistency, add an extra splash of milk, water, or juice.
Serving Suggestions
This cranberry banana smoothie is a quick, easy, and satisfying breakfast for fall and winter. You can enjoy it on its own or pair it with other breakfast favorites, such as a slice of peanut butter-slathered toast or a sprinkle of this Vegan Granola on top for crunch. For a more filling meal, pair this Maple Pecan Baked Oatmeal with the smoothie on the side.
If you’re looking for more vegan smoothie recipes, you’ll also love this Pineapple Mint Smoothie, this Chocolate Cherry Almond Smoothie, and this Healthy Carrot Cake Smoothie!
How to Store a Leftover Cranberry Smoothie
As with any smoothie, this cranberry smoothie is at its freshest and frostiest immediately after blending. That said, you can store any leftovers in a sealed jar in the refrigerator for up to 24 hours. Keep in mind that it will naturally separate as it sits, but a quick stir or shake before sipping will bring it back together again.
For longer storage, pour the leftover smoothie into an ice cube tray and freeze until solid. Freeze the smoothie cubes in a freezer-safe container for up to 1 month. When you’re ready, add as many smoothie cubes as needed to a high-speed blender with a splash of milk, yogurt, or orange juice, and blend until smooth and creamy.
Substitutions and Variations
- Cranberry Juice Substitute: The fresh or frozen cranberries can be swapped for 1/4 cup of cranberry juice and 1/2 cup of non-dairy milk instead. The smoothie will be slightly sweeter and less tart, but still creamy and vibrant.
- Protein Boost: Add 1 scoop of plain or vanilla vegan protein powder for an extra filling smoothie. Keep in mind that the protein powder will thicken the consistency and you may need to add an extra 1/4 to 1/2 cup of liquid. Also, skip the maple syrup if your protein powder is already sweetened.
- Optional Fruit Add-Ins: If you have extra frozen fruit on hand, like mango, pineapple, apples, blueberries, raspberries, or strawberries, feel free to blend them in. Note that additional frozen fruit will thicken the smoothie, so you may need to adjust the liquid.
- More Add-In Ideas: Blend in 1 to 2 teaspoons of unsweetened cocoa powder or cacao nibs for a rich, chocolaty depth. Or, add a pinch of cinnamon or nutmeg to lean into those winter weather vibes.
Recipe FAQs
The best way is to portion individual servings of the solid ingredients (banana, cranberries, and fresh ginger) in freezer-safe bags or containers and to freeze them until you’re ready to eat. When a cranberry craving hits, simply blend one portion with the liquid ingredients.
Yes, raw cranberries (fresh or frozen) are perfectly safe to eat.
Yes, you can omit the yogurt from this recipe. Your smoothie will just be slightly less creamy, but a little extra non-dairy milk can help with that.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Simple Cranberry Smoothie with Fresh or Frozen Cranberries
Ingredients
- 1 frozen banana
- 1/2 cup fresh or frozen cranberries
- 1/4 cup unsweetened yogurt I used dairy-free
- 3/4 cup non-dairy milk or sub water
- 1/4 cup orange juice optional, or sub more milk
- 1-3 teaspoons maple syrup plus more to taste
- Dash of vanilla extract optional
- 1/2 ” piece of fresh ginger peeled (optional)
Instructions
- Add all ingredients to a high-speed blender and blend for 45 to 60 seconds, until smooth. Taste the smoothie and add more maple syrup to taste, if desired.
- Pour into a glass and serve immediately.
Recipe Notes
- Protein Powder: If you like you can add one serving of plain unsweetened or vanilla protein powder to this recipe. If your protein powder is sweet, I recommend omitting the maple syrup. You may also want to add an extra 1/4 to 1/2 cup of liquid, since the protein powder will thicken the smoothie more.
- Cranberry Juice: You can also make this recipe with cranberry juice instead of fresh cranberries; replace the fruit with 1/4 cup of cranberry juice, and use 1/2 cup of nondairy milk instead of 3/4 cup.
Loved it! It is beyond delicious!
so happy to hear that!
Delicious! I am normally not a cranberry person, but I decided to make homemade cranberry sauce this year. I would certainly remake this smoothie!
So happy you enjoyed!