I’m not vegan, but I can’t get enough of this Vegan Banana Salted Caramel Smoothie from Warren & Holt. My kids love it too. While photographing Warren & Holt’s new summer menu, I kept reaching for this gluten-free smoothie—so creamy, sweet and slightly salty. The owners kindly shared the recipe with me. It’s quick to make in a blender, great for breakfast on the go, and packed with protein, fibre and antioxidants to keep you satisfied.
Warren & Holt focus on wholesome organic meals that are largely gluten free, which makes dining there worry-free for anyone avoiding gluten. Their menu emphasizes nutrient-dense, ethically sourced ingredients and genuinely delicious dishes.
When a recipe calls for a larger volume of milk, I prefer almond milk because I find it easier to digest; however, use whichever plant or dairy milk you prefer. Choose a high-quality almond milk without artificial additives for the best flavour and texture. I like to buy premium brands available at health food stores and specialty grocers.
Enjoy, smoothie lovers!
- ½ frozen banana
- 1 tablespoon nut butter of choice (homemade or store bought)
- 1 medjool date
- 1 teaspoon chia seeds
- 1 teaspoon lemon juice
- Pinch of sea salt
- 1/2 teaspoon good quality vanilla powder
- 1 1/2 cups almond milk
- Place all ingredients in a blender (or Thermomix).
- Blend briefly on low to combine, then increase to high and blend until smooth (about 25 seconds). For Thermomix: speed 4 for 5 seconds, then speed 7 for 25 seconds.
- Pour into a glass and top as desired.