This vibrant Blue Spirulina Smoothie is creamy, naturally sweet, and packed with nutritious ingredients like banana, blueberries, and avocado. Inspired by the luxurious coconut cloud smoothie from Erewhon supermarket, not only is it colorful but it’s filling, ultra creamy and completely vegan. The perfect summer breakfast or snack, and great for kids too.
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Why You’ll Love This Recipe
- It’s so easy and yet looks so fancy. You just add all your ingredients to a blender, dab some yogurt onto the inside of your glass and ta-da! You’ve got a café worthy breakfast in 5 minutes.
- It’s naturally sweet from the banana and blueberries, so there’s no need for added syrup.
- The combo of healthy fats, fiber, and protein makes it surprisingly filling. I can have this in the morning and feel full for hours.
Ingredients You’ll Need
The exact ingredient amounts are in the recipe card at the very bottom of this post, but here’s a quick shopping list to make things easy:
- Bananas (frozen)
- Blueberries (frozen)
- Avocado (fresh or frozen)
- Almond butter
- Unsweetened soy milk
- Vanilla protein powder (I use Ora Organic)
- Blue spirulina
- Coconut yogurt
- Chia seeds
- Vanilla extract
Instructions
Here’s how to make your own Blue Spirulina Smoothie – it’s so easy and the cloud decorative effect is really fun. Here’s a quick step-by-step guide with pictures or jump to the recipe card at the bottom of the post to get all the measurements.
Step One: Add the banana, blueberries, avocado, and almond butter to your blender.
Step Two: Pour in the soy milk and add the protein powder, spirulina, yogurt, chia seeds, and vanilla extract.
Step Three: Blend until completely smooth. Add more soy milk if needed to adjust the consistency.
Step Four: Use a spoon to smear a little extra yogurt around the inside of your glass to create cloud shapes.
Step Five: Pour the smoothie into the prepared glass and serve immediately.
Substitutions & Variations
- Milk substitute: Any milk will work in this recipe. I almost exclusively use soy milk because it is a good source of vegan protein and low in fat, but you can use any you’d like.
- Almond butter substitutes: If you need to make this recipe nut-free, you can omit the almond butter or swap it for a seed butter like hulled tahini or this sunflower butter from Eating Bird Food. If you choose to omit the almond butter, I would just add in a tablespoon or two of extra yogurt or avocado to keep the smoothie super creamy. If you’re not allergic, of course you can also swap the almond butter out for another nut butter like cashew or peanut butter.
- Protein powder: I love Ora protein powder because it is super smooth and has no weird stevia aftertaste. It blends in perfectly with this recipe. But it is not essential and the smoothie will taste great without it too.
Storage
Like all smoothies, this one is best fresh. The color and consistency best straight from the blender. But if you need to, you can make it about 24 hours in advance. I have tried this smoothie the next day though and there was almost no separation (I think due to the chia seeds). If you notice there is any water on top or separation, just stir it back in.
If you want to be super organized, you could try freezing the smoothie into an ice cube tray for later. I haven’t given that a go yet so can’t speak to how the color looks on thawing, but if you’re willing to experiment please let me know how you go in the comments section at the bottom of this post.
Expert Tips
Blue spirulina looks beautiful but don’t worry – it doesn’t taste weird! Any flavor is masked by the banana and blueberries. I have added a generous amount to the recipe to make a deep blue color – but you can also use less and add more as needed.
FAQ
Yes, for about a day. But it’s better fresh as the colour starts to get a bit darker as it oxidises. If you do prep it ahead, store it in the fridge in a sealed jar for up to 24 hours. If you notice it looks watery on top or has separated, just give it a stir before drinking.
You can leave out the blue spirulina if you don’t have it. It doesn’t add any flavor, it just adds color (and does have some antioxidants). The smoothie won’t look quite as vibrant but will still taste great without it.
You can, but the texture won’t be quite as thick and creamy. I made this with frozen fruit but fresh avocado and it worked perfectly.
Yes! Frozen mango would work well. It won’t be quite as creamy, but you can always compensate by adding a dash of extra yogurt. Taste test and adjust as you go.
Blue Smoothie Bowl
If you’re feeling creative you could easily turn this into a Blue Smoothie Bowl and serve it for brunch. It would look so pretty in a glass bowl (so you can still create the ‘cloud’ effect) and topped with fresh blueberries, blackberries, chia seeds, granola and extra yogurt.
More Smoothie & Breakfast Recipes
I love experimenting with new breakfast recipes and healthy snacks. If you’re a smoothie person then make sure to try my easy Vegan Tropical Smoothie – it’s refreshing and perfect for warm weather. My Beet Juice is another very healthy drink option, or if you’re looking for more fun breakfast ideas then you have to try some of my overnight oats recipes. I’m best known on social media for my blended oats recipes like Strawberry Oats, Chocolate Blended Oats and Blended Blueberry Overnight Oats – they have all had tens of millions of views! They’re like a very thick, gooey smoothie or runny cake batter and make breakfast feel like dessert.
I loved trying this Blue Spirulina Smoothie and will definitely be keeping it in regular rotation. If you’ve tried it I would love to know what you think in the comments section below. And especially how it compares to the original source of inspiration, the Erewhon Blue Coconut Cloud Smoothie! You are also so welcome to tag me on Instagram so I can re-post to stories – tag me @glowdiaries___ 🙂
Blue Spirulina Smoothie
Equipment
- Blender
Ingredients
- 2 bananas frozen
- 1/2 cup blueberries frozen
- 1/4 cup avocado very small, fresh or frozen
- 1 tbsp almond butter
- 1½ cups unsweetened soy milk add more if needed
- 1/4 cup vanilla protein powder
- 1 tbsp blue spirulina
- 1/4 cup coconut yogurt plus 1–2 tbsp extra for decorating the glass
- 1 tsp chia seeds
- 1 tsp vanilla extract
Instructions
- Add bananas, blueberries, avocado, almond butter, soy milk, protein powder, spirulina, 1/4 cup yogurt, chia seeds, and vanilla to a blender. Blend until smooth.
- If the smoothie is too thick or you prefer it thinner, blend in a little extra soy milk.
- With the extra 1–2 tbsp yogurt, add a few light dollops of yogurt around the inside of a glass with the back of a spoon to make decorative "clouds".
- Pour the smoothie into the jar and serve immediately.
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