Cherry Smoothie Recipe

Why This Cherry Smoothie is One of My Favorites!

I don’t do well with change – even the small ones. I keep clothes forever. I tend to eat the same things over and over. Heck, I even put away the dishes in the same order. So I definitely get into smoothie ruts. Sometimes it’s a Banana Chocolate Peanut Butter Smoothie. Other times it’s a Blueberry Cheesecake Smoothie. And then there’s this cherry smoothie. But can you really call it a “rut” when your smoothie is so delicious that you look forward to having it over and over again day after day?

You see, this isn’t just a plain cherry smoothie recipe. I make it extra creamy with my secret ingredient – shhh, it’s cottage cheese – and really make that cherry flavor stand out with the addition of almond butter and vanilla. Plus, it’s just so satisfying, both because it’s filling and it hits all the right notes for my sweet tooth. I think you’re going to love it too, and here’s why…

• So easy. Smoothies are the simplest way to pack in a wide variety of things like fruit, protein, and even sneaky veggie because all you do is toss everything in a blender and let it spin.
• Perfect to customize. I love to toss in greens and some collagen powder, but if you have other nutritional needs, you can blend in whatever is important to you. You can also change the flavors up by trying some of my ideas in the “Tips and Variations” section.
• Allergy-friendly. Smoothies are naturally gluten free, but you also have the option to swap out ingredients to get rid of dairy and nuts, if needed. The fruit choice is also flexible. If you are like my son and have an allergy to cherries, just try strawberries, raspberries, or blueberries!

Recipe Ingredients

Here’s a quick overview of what you’ll need to make this cherry smoothie. You’ll find the full amounts and directions in the recipe card further down in the post.

• Spinach or other dark leafy greens. Some people opt for kale, but I prefer baby spinach as it is milder in taste and smoother in texture. Feel free to add more than is called for or omit it, if you prefer.
• Milk. I prefer to use unsweetened vanilla almond milk, but you can use any dairy or non-dairy milk you like.
• Cottage cheese. You can also use plain Greek yogurt. I usually opt for cottage cheese because it actually blends completely smooth and thick, and the bit of salt enhances the sweetness of the fruit and the nuttiness of the almond butter. It also packs a protein punch like the Greek yogurt. A non-dairy yogurt alternative can also be used.
• Chia seeds and/or protein/collagen powder. I used to use chia seeds primarily for thickening, but I’ve started opting for collagen powder lately to add extra protein and even a bit more creaminess.
• Almond butter. An easy way to get that almond flavor without grittiness from using almonds, which you would have to blend so long that you’d end up with a watery smoothie. Plus, you only need a teaspoon to still get enough nutty flavor.
• Vanilla extract
• Salt. Just a pinch really enhances all the flavors. Feel free to leave it out.
• Frozen cherries.
• Ice Cubes. You will need to experiment based on the size of your ice cubes and how thick you like your smoothies. Typically, I use about 1/2 to 3/4 cup.
• Sweetener. Stevia, honey, or your preferred sweetener, to taste, depending on how sweet your cherries are.

How do you freeze cherries for smoothies?

I’ll be honest, most of the time I make this cherry smoothie with frozen cherries I buy in a bag at Costco. It definitely makes life easy since the cherries are already pitted. But if you can get your hands on some fresh cherries at a good price when they are in season, freezing them is a great way to save money and preserve the amazing fruit.

• Preparations. Line a baking sheet with wax paper so you can easily remove the cherries later. Wash and dry your cherries thoroughly, pull off the stems. and remove the pits from the cherries. I don’t buy a lot of single-use gadgets, but for a large number of cherries, a Cherry Pitter is a lifesaver. I have a single cherry pitter, but now there are some that do six at a time.
• Freeze the cherries. Spread the cherries in a single layer on the baking sheet. It’s best if they aren’t touching so they can freeze more thoroughly and not stick together. Place them in the freezer until frozen solid, which will take at least several hours, though it’s probably best to leave them overnight.
• Store properly. Transfer the frozen berries to a resealable plastic freezer storage bag. Label and store the bag in the freezer, removing them as needed to make smoothies.

Tips and Variations

• Add the ingredients in the order listed. This will ensure that the greens get completely pulverized, so you aren’t chewing on bits while you sip your smoothie. And it doesn’t get too thin because all of the other ingredients get blended before it starts to completely pulverize the frozen fruit and ice cubes.
• Watch the blend time. If you use a high-powdered blender and like a thick smoothie, you’ll want to keep an eye on the blend time, especially if you use one that has a “Smoothie” cycle. For a traditional blender, you may need to start by pulsing to break down the ingredients before letting it run.
• Try other flavors. This is a great base recipe to customize. Add some cocoa powder to make my Black Forest Smoothie or replace the almond butter with cream cheese for a Cherry Cheesecake Smoothie.
• Customize the add-ins. You can omit any of the “extras” like the greens, chia seeds, or protein powder. Also, swap the almond butter for peanut butter or even sunflower seed butter if you have a nut allergy (try oat milk in place of almond milk, too). But you can also feel free to toss in things like flax, hemp, collagen, or anything else that meets your personal needs.
• Swap the fruit. Use bananas or berries, like this Almond Blueberry Smoothie for something just a little different when you need a change.