Perfectly Pomegranate Vegan Smoothie


If you had asked me about pomegranates five years ago, my response would have been, “What’s a pomegranate?”

Three years ago: “Delicious, but too expensive.”

Today: “Holy cow, 50 cents each! Let me just fill the basket with those gems.”

In just a few years, pomegranates have gone from an obscure and expensive produce treat to a mainstream fruit that’s even available at Trader Joe’s. Granted, you won’t find them for 50 cents very often (I really did fill the basket), but the price has gone down enough that I can easily justify one or two of these antioxidant loaded treats a week. Not to mention, one large pomegranate has enough little arils (those bright red seeds, bursting with juices) for several servings.

Pomegranate season runs from September to February in the Northern Hemisphere, and from March to May in the Southern Hemisphere, so don’t be too surprised if you now have access to purchasing pomegranates for most of the year.

Since I so have a nice little supply of pomegranates, I’ve been adding the arils to my morning smoothie by either sprinkling them on top or blending them right in. The recipe below offers the best of both worlds, and is how I enjoyed my pomegranate smoothie this morning!

Pomegranate Smoothie: Vegan, Dairy-Free, and Soy-Free

Keep in mind, the center of the aril is a tiny little seed. Those things are crunchy and blenders don’t always break them up entirely. Odds are, you will encounter some of the seeds in tact when drinking or eating a pomegranate smoothie (I make them thick and eat them with a spoon!), but don’t be alarmed, they are very little and can be eaten whole.

Special Diet Notes: Perfectly Pomegranate Vegan Smoothie

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, grain-free, soy-free, vegan, plant-based, vegetarian, and optionally nut-free.

Perfectly Pomegranate Vegan Smoothie
Prep time
Total time
  • ¼ cup pomegranate seeds or pomegranate juice, plus additional pomegranate seeds for topping
  • 1 large frozen, ripe banana
  • ¾ cup vanilla dairy-free milk beverage, plus more as needed (I use unsweetened vanilla almond milk)
  • 1 to 2 tablespoons protein powder (see note below), nut Butter, or sunflower seed butter
  • ⅛ teaspoon ground cinnamon or ginger
  1. Blend the ¼ cup of pomegranate seeds or juice and all remaining ingredients in your blender until nice and smooth.
  2. I use a lesser amount of milk alternative for a thick spoonable shake-style smoothie, but you can add more.
  3. Top with some additional seeds for taste and asthetics.
For protein powder, I recommend using an unflavored plain variety or vanilla. To keep it dairy-free, you can use egg white protein powder (this option is not vegan), rice protein powder, pea protein powder, hemp protein powder, or even a nut-based protein powder! If soy isn't a problem for you, there are also many dairy-free soy protein powders on the market.

Diet type: Optionally Vegan, Vegetarian, Dairy free, optionally Egg free, Gluten free, optionally Nut free, Peanut free, optionally Soy free, Wheat free, optionally Low fat
Nutrition Information
Serving size: 1 Smoothie

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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