Erewhon Smoothie Recipe

This Erewhon Smoothie Recipe is dairy-free by default, using a quarter cup of frozen avocado instead of cream. Unsweetened almond milk keeps the added sugar at zero. The original smoothie was created by Erewhon, an organic market in Los Angeles. Its Strawberry Glaze Skin Smoothie debuted in 2022 in collaboration with Hailey Bieber.

To make this smoothie, simmer the glaze on the stove, then blend the remaining ingredients in a single batch. My Smoothie preserves the key elements that define the drink. Skipping the cooked glaze can leave the smoothie looking flat and plain, while adding too much sweetener can overpower the fruit’s natural flavor.

Frozen bananas and strawberries help achieve the right consistency without the need for ice. Ice can dilute the flavor as it melts and diminish the smoothie’s vibrant pink color.

What the Skin Claims Do and Do Not Mean

The drink is marketed as a skin smoothie, but experts quoted in the press suggest that a single smoothie can only do so much for your health. I view it as a cold breakfast that provides fiber and protein rather than a skin treatment.

Research on collagen supplements and skin health remains limited, with small studies producing mixed results, so I would not promise a glowing complexion.

Anyone with a tree nut allergy should avoid this version because it contains almond milk. Those monitoring their sugar intake should also be aware that one glass contains approximately 36 grams of sugar. Vegetarians should skip the collagen, as it is derived from cattle.

Anyone managing blood sugar levels or following a medically prescribed diet should consult a healthcare professional before trying it. For everyone else, this smoothie can be enjoyed as a refreshing, pink, protein-rich breakfast.

Ingredients for Erewhon Strawberry Glaze Smoothie

1 cup fresh strawberries, diced: Cooked down, these become the glaze that lines the glass. I buy Driscoll’s, since the berries hold their shape when diced. Pick ones red to the stem; pale shoulders give a thin, dull glaze.

Rinse them just before dicing so they do not soften. Frozen berries also work in the pot. Thaw them first and add 2 minutes of simmering to cook off the extra water.

1 tablespoon maple syrup: It sweetens the glaze and helps it thicken as water cooks off. Crown Maple dark amber is the jar I reach for, since the stronger flavor survives the heat. Once opened, it belongs in the fridge.

Honey works in place of it, though the glaze tastes floral rather than woody.

1 teaspoon lemon juice: Acid keeps cooked strawberries from tasting like plain jam. Squeeze a fresh lemon and strain out the seeds, since one seed can clog a straw. Bottled juice leaves a flat edge.

¾ cup (95g) frozen banana: Frozen banana gives body, so the blend needs no ice. Slice bananas with a few brown freckles, since green ones taste starchy. I freeze the slices on a sheet pan for 2 hours so they do not fuse.

When I run short, I grab Dole frozen slices.

1½ cups (210g) frozen strawberries: These bring the pink color and the cold, thick texture. Wyman’s of Maine bags hold a deeper red than the store brand I tried. Weigh them, because cup measures of whole berries swing widely.

Pull the bag from the freezer 3 minutes before blending to ease the blades.

¼ cup frozen avocado: Its fat makes the blend creamy with no dairy. Dice a ripe avocado, freeze the pieces on a plate for 2 hours, then bag them. Trader Joe’s frozen chunks work when I am short on time.

One tablespoon of cashew butter works in place of it, though a faint nutty note appears.

1 cup + 2 tablespoons unsweetened almond milk: This thins the blend enough for the blades to spin freely. Silk unsweetened keeps added sugar at zero. Shake the carton first, since solids settle.

Oat milk goes in at the same amount, with a sweeter finish, since oats break into natural sugars.

½ date, pitted: A date sweetens without syrup and adds a soft caramel edge. Bard Valley Medjool dates blend smooth because they are so moist. Press one first; it should dent like a ripe plum.

An extra teaspoon of maple syrup stands in for it.

2 scoops Vital Proteins vanilla collagen: The peptides dissolve fully, so the drink gains protein without chalky grit. Two scoops match the original’s skin-care pitch. Keep the tub sealed, since humid air makes it clump.

A vanilla plant protein works in place of it. It thickens the blend, so add 2 tablespoons more almond milk.

1 teaspoon coconut cream: It paints the white streaks inside the glass. Native Forest canned cream gives a thick top layer once chilled overnight.

Leave it out and only the streaks go missing.

Required Kitchen Equipment

1. High-speed blender: Handles frozen fruit smoothly
2. Small saucepan: Heavy bottom prevents scorching
3. Immersion blender: Smooths glaze in seconds
4. Heat-safe measuring cup: Cools glaze safely
5. Small food-safe paintbrush: Paints coconut cream streaks
6. Tall 24-ounce glass: Chill before using
7. Measuring spoons and scale: Weigh frozen fruit

How to Make Erewhon Strawberry Glaze Smoothie

1. Dice the Strawberries: Rinse 1 cup of strawberries, hull them, and dice into pieces about the size of a pea. Small pieces collapse fully in 12 minutes. Larger chunks stay lumpy even after blending.

2. Simmer the Glaze: Add the diced strawberries, 1 tablespoon maple syrup, and 1 teaspoon lemon juice to a small saucepan. Cook on low for 12 minutes, stirring every minute or so. The berries should slump into dark red syrup with a few soft pieces.

Once I turned away for 4 minutes and scorched the bottom. Should the edges darken, add 1 tablespoon water and lower the heat.

3. Blend the Glaze Smooth: Pour the glaze into a heat-safe measuring cup. Run an immersion blender gently up and down until no berry pieces remain. Keep the head under the surface to stop splatter. Let it cool for 15 minutes. A warm glaze melts the coconut cream streaks later.

4. Chill the Glass: Set a tall 24-ounce glass in the freezer for 10 minutes while the glaze cools. A cold wall keeps the coconut cream streaks from sliding down.

5. Load the Blender: Pour in 1 cup + 2 tablespoons almond milk first. Add ¾ cup frozen banana, 1½ cups frozen strawberries, ¼ cup frozen avocado, ½ date, and 2 scoops collagen. Liquid on the bottom keeps the blades from stalling.

6. Blend Until Thick: Blend on high for 45 seconds, stopping once to scrape the sides. My old Oster has a cracked lid, so I press a dish towel over the top. The smoothie should fall from a spoon in a slow ribbon, like soft-serve. Should the blades whine, add 1 tablespoon almond milk and pulse twice.

7. Taste and Adjust: Sip a spoonful before pouring. Add 1 teaspoon of glaze, not syrup, to sweeten it. The glaze brings fruit flavor along, so the drink stays berry-forward.

8. Paint the Streaks: Stir 1 teaspoon coconut cream until loose. Dip a small brush and paint 4 uneven streaks up the inside of the chilled glass. Aim for ribbons, not blobs. Wipe drips with a paper towel.

9. Layer the Glaze: Spoon 1 tablespoon cooled glaze into the bottom. Pour in half the smoothie, add 1 more tablespoon glaze, then pour the rest. Finish with a last tablespoon on top. Spreading the glaze keeps the first sip from tasting like pure syrup.

10. Serve Right Away: Sip through a wide straw within 10 minutes. The layers blur as the glass sweats, and the coconut streaks soften.

Chef Special Tips for Erewhon Strawberry Glaze Smoothie

1. Gritty Specks: Soak the date in warm water for 5 minutes before blending.

2. Dull Gray-Pink Color: Banana slices frozen for months turn brown. Use slices frozen within 3 weeks.

3. Foamy Top: Blending past 60 seconds whips in air. Rest the pitcher 30 seconds, then tap it once.

4. Straw Clogs: Strain the cooled glaze through a fine sieve to catch strawberry seeds.

5. Smeared Streaks: Too much cream on the brush smears. Dip only the tip and press lightly.

6. Watery Layers: The fruit was too thawed. Freeze strawberries at least 6 hours before blending.

How I Customize This Erewhon Strawberry Glaze Smoothie

Peaches and Cream: Use 1¾ cups frozen peaches in place of the strawberries. Replace the almond milk with ½ cup each of coconut milk and peach kombucha. The kombucha adds a light tang, so I pour it on hot afternoons.

Malibu Mango: Blend 1 cup each of frozen mango and pineapple with ½ cup orange juice and ½ cup coconut milk. The orange juice adds tart brightness, since citrus acid cuts the fruit sugar. I serve it with weekend pancakes.

Coconut Cloud: Blend 1½ cups frozen pineapple with ¼ teaspoon coconut extract and 1 teaspoon blue majik. The extract supplies the coconut flavor that cream alone lacks. I pour it after a swim.

Banana Cream Shake: Blend 2¼ cups frozen banana with ½ teaspoon cinnamon. Press crushed graham cracker pieces onto the coconut streaks. It drinks like banana pie, so I serve it as dessert.

Turmeric Crush: Blend 1¼ cups each of frozen mango and pineapple with 1 cup carrot juice and 1 teaspoon turmeric. Swirl 1 tablespoon beet juice on top for a sunset stripe. I serve it with eggs at breakfast.

What I Serve With Erewhon Strawberry Glaze Smoothie

A cold, thick smoothie wants something salty and crisp dish beside it. Avocado toast on seeded sourdough works well, because the crunch offsets the smooth glass. I finish mine with flaky salt and chili flakes.

Hard-boiled eggs rolled in everything bagel seasoning are my fast pick. Each egg adds about 6 grams of protein, which keeps me full past noon. Boil them 9 minutes for a yolk that is set but still creamy.

For something warm, I bake oat bars on Sunday afternoons. The chewy oats and the cold, slick glass balance each other. One pan cut into 12 squares covers the week.

How I Store Erewhon Strawberry Glaze Smoothie

Pour leftover smoothie into a lidded mason jar and fill it to the rim to limit air. It keeps up to 24 hours in the fridge. More air means more browning, so a half-full jar fades sooner.

Shake the jar hard before drinking. Separation is normal, since the fiber settles. A 10-second pulse in the blender with 1 tablespoon almond milk brings back the thick texture.

Keep extra glaze in a small jar, apart from the smoothie. Label it with the date. It lasts up to 5 days in the fridge. A 10-second warm-up in the microwave loosens it when it sets too firm to pour.

For longer storage, freeze the smoothie in a silicone ice cube tray, then bag the cubes. They last up to 2 months. Re-blend with a splash of almond milk, since the cubes turn icy.

Erewhon Strawberry Glaze Smoothie Recipe FAQs

1. Can I use jam instead of cooking the glaze?

Yes. Warm 3 tablespoons of low-sugar strawberry jam with 1 teaspoon water for 20 seconds, then layer it the same way. Seedless jam works best. It sets thicker, so loosen it with another teaspoon of water.

2. Do I need a high-speed blender?

No. A standard blender works once the frozen fruit thaws for 5 minutes. Blend 30 seconds longer and stop to stir with a spatula whenever the blades spin without catching fruit.

3. How much sugar is in one glass?

About 36 grams by my count, nearly all from fruit and the date. Banana size shifts the number a little. Drop the date and the total falls by roughly 8 grams.

4. Can I split one batch into two glasses?

Yes. Pour it into two 12-ounce glasses and divide the glaze layers evenly. Each glass lands near 205 calories.

5. Can I use unflavored collagen?

Yes, use the same 2 scoops. The drink turns less sweet, since the vanilla version carries added sweetener. A scant ¼ teaspoon of vanilla extract brings back the vanilla note.

6. Can I prep freezer packs for the week?

Yes. Bag the banana, strawberries, and avocado in one freezer bag per serving. They keep up to 1 month. Add the date and almond milk at blending time.

7. Can I use fresh strawberries in the smoothie itself?

Yes, but add 1 cup of ice, since fresh berries are not cold. The ice thins the pink, so cut the almond milk by 3 tablespoons. Expect a looser body than the frozen version.

8. Does the coconut flavor come through?

Only faintly. One teaspoon of cream sits on the glass wall, so the first sips carry a light coconut note. Strawberry stays loudest because it makes up most of the fruit weight.

Drink it through a wide straw so the thick bottom travels up. Spoon the last tablespoon of glaze over tomorrow’s yogurt, and the pot pays for itself twice.