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Creamy, nutty, and naturally sweet, this almond butter smoothie is my grown-up take on a classic PB&J. It starts rich and almond-buttery, finishes with a bright, grape-forward pop, and has just enough banana to pull it all together into a milkshake-smooth sip. Five ingredients, seven minutes, one very happy taste tester (you).
If you love this rich, nutty blend, you can also try my Meal Replacement Smoothie, Flaxseed Smoothie and Banana Chocolate Protein Shake — all boosted with almond butter.
Table of Contents
Almond Butter Smoothie Ingredients
- Spinach blends in completely — you won’t taste it, promise. It’s the mildest of the leafy greens, which is why it’s my go-to for smoothies like this one. Got extra? Freeze your spinach so it’s always smoothie-ready.
- Almond butter is the star here — it brings that rich, roasty, nutty flavor and makes the whole smoothie taste indulgent. Go for a drippy, natural-style almond butter (just almonds + salt) if you can. It blends smoother than the thick, stabilized kind. You can make your own nut butter or grab my go-to almond butter brand.
- Red grapes are the surprise ingredient that makes this one special. They add a juicy, jammy sweetness that gives you the “J” in this PB&J-inspired blend. Freeze them overnight for a colder, thicker smoothie — no ice needed.
- Banana is doing double duty: it sweetens the smoothie naturally and smooths out the texture. Nut butters can leave a slightly gritty feel in a smoothie, and banana binds everything into one creamy, velvety sip. A frozen banana makes it extra cold and thick.
- Almond milk keeps the almond flavor going and gives the blender the liquid it needs to get things moving. Unsweetened is my pick since the grapes and banana bring plenty of sweetness. Not sure which carton to grab? Start with my favorite almond milk brands.
Equipment You’ll Need
A high-speed blender makes all the difference with this recipe. Almond butter and grape skins are two of the trickier things to blend fully smooth, and a powerful blender turns them silky in about 60 seconds. If you’re working with a standard blender, no worries — just blend a little longer (up to 2 minutes) and use room-temperature grapes instead of frozen so your blender doesn’t have to fight the cold.
That’s honestly it. A blender, a jar or glass, and a fun straw if you’re feeling fancy.
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How to Make an Almond Butter Smoothie
The order you blend matters more than you’d think:
- Blend the spinach and almond milk first until it’s completely smooth and there are zero green flecks. This is my signature two-step blend, and it’s the secret to a smoothie that’s creamy instead of leafy.
- Add the grapes, banana, and almond butter, then blend again until everything is silky. Scrape down the sides if the almond butter clings to the blender jar (it loves to do that).
If your smoothie is too thick, add almond milk a splash at a time. Too thin? Toss in a few more frozen grapes or half a frozen banana.
How much almond butter to put in a smoothie?
If you’re new to almond butter smoothies, start with 1 tablespoon, taste, and go from there. This recipe calls for 2 tablespoons, which gives you a bold, nutty flavor that stands up to the fruit. More than that and the smoothie starts getting thick and paste-y — delicious, but you might need a spoon.
One texture trick I swear by: always pair almond butter with a banana. Nut butter on its own can make a smoothie slightly gritty, but banana binds to it and turns the whole thing creamy and smooth. It’s the difference between “pretty good” and “wait, is this a milkshake?”
Recipe Tips
- Store your almond butter jar upside down (alternating right side up and upside down between uses). The natural oils redistribute through the jar instead of pooling on top — which means easier scooping and smoother blending.
- Freeze your grapes overnight. They act like little flavor-packed ice cubes, chilling and thickening the smoothie without watering it down.
- Measure almond butter with a hot spoon. Run your tablespoon under hot water first and the almond butter slides right off instead of sticking.
- Top it with sliced almonds for a little crunch against all that creaminess — especially fun if you’re pouring this into a bowl instead of a glass.
- Make it ahead by prepping the ingredients in frozen smoothie packs. In the morning, just dump, pour in almond milk, and blend.
- Want a protein boost? A scoop of my homemade protein powder blends right in without changing the flavor much.
More Almond Butter Smoothies
There are so many great combinations of almond butter smoothies. Below are a few more that I think you’ll like:
If you make this almond butter smoothie, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Almond Butter Smoothie
Jen HansardIngredients
- 1 cup spinach
- 1 cup almond milk
- 1 cup grapes red
- 1 banana
- 2 tablespoon almond butter
Instructions
- Blend spinach and almond milk until smooth.
- Next add the remaining fruits and blend again.
Recipe Notes
- Freeze your grapes overnight for a colder, thicker smoothie, and top with sliced almonds for crunch.
- Swap the banana for 1/2 cup frozen cauliflower if you want a less sweet, more neutral-tasting blend (it keeps the creaminess!).
- Swap spinach for the leafy green of your choice — just know that kale and chard have a stronger flavor.
Nutrition
Equipment
Common Questions
Yes! Frozen banana or grapes make this smoothie thicker and colder — like soft-serve in a glass. Add a splash of almond milk if your blender needs help getting things moving.
Two likely culprits: your almond butter is on the dry/thick side, or the blend time was too short. Use a drippy natural almond butter, make sure there’s a banana in the mix (it smooths everything out), and blend a full 60–90 seconds.
It tastes best fresh, but you can store it in an airtight jar in the fridge for up to 24 hours. Give it a good shake before drinking — natural separation is totally normal.
Yes! Peanut butter, cashew butter, or sunflower seed butter all work beautifully. Peanut butter leans classic PB&J, cashew is the mildest and creamiest, and sunflower seed butter keeps it nut-free with a toasty flavor.
I had never used grapes in my smoothie and was a bit skeptical but this smoothie was amazing! Love it. Definitely will be making it more often.
5 stars!
I am a diabetic and 40 grams of sugar is way too much.
Would you please create a diabetic-friendly Almond Smoothie? …with no more than 8 to 10 grams of sugar? – Thanks.
We can def look into that Carol! Thanks for the suggestion! In the meantime, we hope you enjoy this Fresh Blackberry Smoothie, which is only 14g of sugar per serving.
Almond butter makes everything yummy in my book!
I love this smoothie! Almond butter makes everything yummy in my book!