Guys…I hit the almond milk jackpot! All of Mumbai seems to have run out of stock, but I managed to find one guy who still had a few packets remaining. Like any normal
almond milk hoarder person, I naturally bought him out completely. These will come so handy on the days I don’t have any homemade almond milk in the fridge. If only the latter didn’t turn rancid so quickly!
Especially as I am still on a smoothie kick, I am pretty sure this stash won’t last long. With not a drop of almond milk at home last week, I resorted to using water in my smoothies & the texture turned out rather dismal. I prefer thick & creamy smoothies, so drinking a watered smoothie just didn’t cut it. As I am still trying to avoid eating dairy in my day-to-day diet, I started to think of other ways to add creaminess to smoothies. Fortunately I got much more than what I bargained for. Along with adding creaminess to smoothies without dairy, each one of these add-ins boost my smoothie’s overall nutrition.
- Frozen fruit: Using fresh fruit & ice in smoothies is so 90s–> stop doing it! Unlike ice, frozen fruit makes a smoothie thick and cold without diluting its flavors. The key is to wait till the fruit has over-ripened and then slice it up before sticking it in the freezer. From past experience, I’ve found that frozen bananas are particularly crucial to create a rich, creamy texture. Other frozen fruit favorites of mine include berries, cantaloupe, mangoes & peaches.
- Avocado: Before you turn your nose up, keep in mind that avocadoes are essentially a fruit. You guys know I love my avocado on toast, but I’ve recently grown to love them in smoothies too. The creamy texture of avocadoes makes them a perfect addition & also an ideal way to use up overripe avocadoes. I usually use ¼ – 1/3 of an avocado per smoothie, which is enough to create a richer & creamier consistency.
- Chia seeds: From omega 3s to magnesium, phosphorous, calcium, fiber and so much more- we already know that chia seeds are a nutritional goldmine. Chia seeds are also hydrophilic, meaning they swell up & retain up to 12 times their weight when soaked in liquid. As chia seeds usually take about 15-20 minutes to fully activate, pre-soak the chia seeds for an even thicker consistency. To form a chia gel, I usually mix 1 tablespoon of chias with 3-4 tablespoons of water.
- Xanthan gum: I know, I know, this sounds like a scary ingredient that we shouldn’t be consuming. Rest assured, it’s an all-natural & gluten-free food thickener that’s derived from the outside of a tiny bacterium. Although it imparts no flavor, adding just ¼ – ½ of xanthan gum is enough to thicken up a smoothie’s overall texture. If I’m making a smoothie bowl, I tend to use a bit more.
As my previous (and ancient) blender used to leave a few pieces of fruit uncrushed, I also bought a new blender: Oster MyBlend Personal Blender. While it’s no Vitamix or NutriBullet, it’s powerful enough to create a thick & creamy consistency…and didn’t cost me an arm or a leg.
Side note: how cute that the sports bottle fits right into the blender base- I just need to replace the blade with the drinking lid.
How do you add creaminess to your smoothies?