Avocado Banana Yoghurt

Avocado Yoghurt with Banana (square)
Don't have time to eat healthy?

Download my free “Healthy Vegan Food in a Flash” recipe collection and whip up a simple, delicious and nutritious treat in less than 15 minutes.

Download the recipes
Healthy Food in a Flash recipe collection

Note: This content may contain ads and affiliate links. As an Amazon Associate I earn small commissions from qualifying purchases. If you don’t wish to support my site, please don’t click on any ads or affiliate links. This will ensure that I don’t receive any income while you’re using my site. Affiliate links turn orange when you hover over them. Thank you!

Who would have thought that avocado and banana could be turned into a raw vegan yoghurt alternative?

Avocado and Banana Yoghurt

Not me.

And although it does look a bit like avocado snot, I promise that it tastes like a tangy, sweet banana and vanilla yoghurt.

Yoghurt is one of those things I’ve missed in my raw vegan dairy-free world.

And even when I did eat it, it always seemed to sit uncomfortably in my stomach.

As a child, I grew up eating a massive bowl of vanilla yoghurt with brown sugar for breakfast every day.

And as delicious as I remember that being, this raw vegan dairy-free nut-free  avocado banana yoghurt actually comes pretty close.

Avocado and Banana Yoghurt Spoonful

I was inspired to create this recipe by an offhand reference by someone to their avocado banana yoghurt breakfast.

It sounded delicious, and so with just that spark of an idea, I played around until I created this.

Avocado yoghurt with ingredients

I think it tastes kind of brilliant, even if I do say so myself.

And I must say that it goes especially well with a bowl of muesli and fresh fruit.

Avocado and Banana Yoghurt with Muesli

It’s also really nice on its own as a dessert or quick snack, with fresh fruit and a splash of agave nectar or maple syrup for extra sweetness.

So if you’re looking for a dairy free, nut-free yoghurt alternative, I say “look no further”.

Give my avocado banana yoghurt recipe a try and I think you’ll be pleasantly surprised.

Avocado yoghurt top view

I know I was.

And if you’re trying to convince your 8-year-old son to try it, tell him it’s alien snot and watch him eat it with gusto.

Avocado Yoghurt with Banana (square)

Avocado Banana Yoghurt

If you're looking for a dairy free, nut-free yogurt alternative, give my avocado banana yoghurt recipe a try. I think you'll be pleasantly surprised.
4.50 from 2 votes
Print Pin Rate
Category: Breakfast, Snack
Cuisine: Paleo, Raw, Vegan, Wholefoods
Tags: dairy-free, egg-free, gluten-free, nut-free, oil-free, salt-free, soy-free, sugar-free
Cook time: 10 minutes
Total time: 10 minutes
Makes: 500 ml (2 serves)
Calories per serve: 276kcal
Author: Nikki, Eating Vibrantly

Ingredients

Method

  • Blend everything in blender until smooth and creamy.

Preparation

  • Before: -
  • During: 10m
  • After: -
  • Need: Blender

Notes

* Australian tablespoon = 20ml

Nutrition Information

Serving: 250ml (1 cup); Calories: 276kcal; Carbohydrates: 48.6g; Protein: 2.9g; Fat: 9.9g; Saturated Fat: 1.5g; Polyunsaturated Fat: 1.3g; Monounsaturated Fat: 6.4g; Sodium: 6.4mg; Potassium: 871mg; Fiber: 8.6g; Sugar: 29.6g; Vitamin A: 200IU; Vitamin C: 33.8mg; Calcium: 30mg; Iron: 0.9mg

Tips

  • If you find the taste of avocado too strong, try using less. This recipe is pretty forgiving.
  • It’s important to use ripe bananas to create the right sweetness and creamy texture.
  • The lemon juice is important in this recipe to create that special yoghurty tang, and to mask the avocado flavour. I’ve tried it with orange juice and it just wasn’t the same.
  • To adjust the sweetness of this avocado banana yoghurt, simply adjust the amount of dates you use. You could probably use agave or maple syrup or even honey instead of the dates if you wanted to.
  • Vanilla powder is just ground up dried vanilla beans. You can make your own vanilla powder by air drying vanilla beans for a month or two, and then grinding them finely in a spice or coffee grinder. Or you can save yourself the trouble and buy something like Loving Earth’s Vanilla Powder. You can also just use vanilla extract instead.

Have an awesome day!

Nikki, Eating Vibrantly

I studied Biochemistry and Genetics at Monash University, graduating with a Bachelor of Science, with Honours. I’ve always had a passion for natural health, having grown up with asthma, eczema and numerous food allergies, and I wanted to help my kids avoid the same issues. I love blending science and alternative approaches to find the best of both worlds, and I’m always looking for ways to create more amazing health and happiness in my life. Learn more about me »

Note: This content may contain ads and affiliate links. As an Amazon Associate I earn small commissions from qualifying purchases. If you don’t wish to support my site, please don’t click on any ads or affiliate links. This will ensure that I don’t receive any income while you’re using my site. Affiliate links turn orange when you hover over them. Thank you!

10 comments

  • Charlie

    Add in the contents of a probiotic capsule and it will actually become a probiotic yoghurt.

    • A

      Hi Charlie,

      That’s a fantastic idea. Thanks for sharing!

  • It’s totally perfect taste!!!!!!
    I love it, Thanks for sharing this recipe!

    • A

      Hi Jia,

      Awesome! I’m so glad you loved it. And so simple to make too :)

  • Omg thank you for this recipe!!! I can’t eat yoghurt and dairy free yoghurts are so expensive. I will definitely be trying this recipe :D

    • A

      Hi Shirley,

      You’re most welcome. I hope you love it as much as I do!

  • Hi there,

    How long do you think this will last in the fridge?

    Thanks!

    • A

      Hi Haylee,

      I’m sure we’ve had batches that sat in a sealed container in the fridge for at least a couple of weeks and were fine. It usually develops a darker layer on the surface, but that’s just the avocado and banana reacting with the air, and occasionally some water may settle out, but you can just mix it all back in. The best way is always to trust your nose (and your tastebuds), and if in doubt, chuck it out.

  • Katelyn MacDonald

    I just made this and I absolutely love it :) I will definitely be make this often. Thanks!

    • A

      Hi Katelyn,

      I’m so pleased to hear it! We think it tastes pretty fantastic too :)

Leave your comment

Rate this Recipe




Do you want to be notified when there's a new comment or reply? Choose what you want to hear about:

Vegan food that tastes amazing

Nikki

Hi, I’m Nikki, a mother and business owner, and in my “spare” time I love experimenting with raw, vegan and whole foods recipes that are easy to make and taste delicious. More about me »

My most popular posts

My favourite cookbooks

Raw Food Made EasyAni's Raw Food EssentialsPractically Raw DessertsThe Oh She Glows Cookbook by Angeal Liddon

My favourite kitchen gadgets

Having the right gadgets has totally changed my experience in the kitchen.

High-speed blender
Vitamix blender

I use my Vitamix blender at least 2-3 times EVERY day. It’s fast, so versatile and super quick and easy to clean. I couldn’t live without mine. I absolutely love it!

Food processor
Food processor

I use my powerful food processor three or four times a week, for making nut butters, desserts, sauces, burgers and more. It’s great for large batches and dishes that need texture and just makes “cooking” so much faster.

Dehydrator
Excalibur dehydrator

I use my 5-tray Excalibur dehydrator once or twice a week, for crackers, breads, biscuits, cakes or even just for thawing things. It does an awesome job and makes eating raw SO much easier.

Stay connected to me

Want to share this recipe?

Yes, you can!

Just follow my simple recipe sharing guidelines

Pin this for later