This smoothie is my way of getting that thick, dessert-like Erewhon texture without the price tag. It blends frozen strawberries, banana, and almond butter into a creamy base, then gets a quick swirl of a two-ingredient strawberry glaze that looks like the real thing and tastes like a milkshake. Everything comes together in five minutes with a standard blender.

What Makes This Smoothie So Good

It’s the texture that keeps me coming back. Frozen fruit and a full tablespoon of almond butter make it spoon-thick, while the dates add a caramelly sweetness that tastes more expensive than it is.

The glaze is just warm strawberry jam loosened with a little coconut cream, but swirled through the glass it gives you those pink ribbons you see in the market version. You get the same treat-yourself feel for a fraction of the cost, and you don’t need sea moss gel unless you want it.

Ingredients

1 cup unsweetened almond milk: any neutral plant milk works, oat or cashew are great too
1 ½ cups frozen strawberries: frozen fruit gives the thickest texture without watering it down
1 ripe banana: fresh or frozen, the riper the sweeter
2 Medjool dates, pitted: look for soft dates so they blend completely
1 tbsp almond butter: adds body and a toasty note
1 tsp sea moss gel (optional): the ingredient that makes Erewhon smoothies so thick; leave it out and the smoothie still works
½ tsp vanilla extract
1 scoop unflavored collagen peptides (optional): or a mild vanilla protein powder

For the strawberry glaze

1 tbsp strawberry jam or preserves: anything with real fruit pieces
1 tbsp full-fat coconut cream: the solid part from a chilled can of coconut milk

Variations / Substitutions

Make it vegan: skip the collagen or use a plant-based protein powder, it won’t affect the texture.
No coconut: swap the coconut cream for plain full-fat yogurt or a splash more almond milk for a thinner ribbon.
Swap the fruit: frozen mango or peach work instead of strawberries; the glaze will be a different color but the creamy base stays the same.
Extra greens: add a handful of baby spinach, you won’t taste it and the color stays pink enough.

Fluffy Strawberry Chantilly Cake goes perfectly with this smoothie when you want something sweet.

How to Make Erewhon Smoothie

Step 1: Blend the Creamy Base

Pour the 1 cup almond milk into the blender first so the blades catch it, then add the 1 ½ cups frozen strawberries, banana, 2 pitted dates, 1 tbsp almond butter, sea moss gel if using, and ½ tsp vanilla. Blend on high for 45 to 60 seconds, until the mixture is completely smooth and thick enough to hold a spoon upright. If your blender struggles, stop and scrape the sides once.

Step 2: Swirl Together the Glaze

In a small bowl, stir the 1 tbsp strawberry jam with the 1 tbsp coconut cream until you get a loose, spoonable mixture. You’re aiming for a consistency that will ribbon through the smoothie, not sink, so if it’s too stiff, warm it for 5 seconds in the microwave or add a tiny splash of almond milk.

Step 3: Pour, Top, and Sip Right Away

Pour the blended smoothie base into a tall glass, stopping halfway to spoon some of the glaze along the inside of the glass, then pour in the rest and drizzle the remaining glaze on top. A quick drag with a spoon through the top creates those pink swirls. Drink it immediately while it’s cold and thick.

Tips for the Thickest Smoothie

Use frozen fruit straight from the freezer. If you only have fresh strawberries, add a handful of ice or freeze the banana ahead of time.
The order of ingredients in the blender matters: liquids first, then soft fruit, then frozen, then thick add-ins like almond butter.
Let the dates sit in warm water for 5 minutes if they feel tough, otherwise they can leave little bits in the finished smoothie.

A smoothie this thick doesn’t change much with different cup sizes, so scaling by eye works best.

Storing Leftover Smoothie

Refrigerate: The smoothie separates fairly quickly, but you can keep it in a sealed jar for up to 4 hours. Give it a vigorous shake before drinking.
Freeze: Pour any extra into popsicle molds and freeze for a creamy treat later.

Frequently Asked Questions

What is the Erewhon smoothie everyone talks about?

It’s a $17 smoothie from the Erewhon market in Los Angeles, most famously the one with sea moss, almond butter, strawberries, and a strawberry glaze swirl. This homemade version gets you the same flavors and texture for a few dollars.

Can I use fresh strawberries instead of frozen?

Yes, but you’ll need to add about ½ cup of ice or freeze the banana so the smoothie still turns out thick and frosty, not watery.

Do I need sea moss gel?

No, it’s optional here. The almond butter and frozen fruit give plenty of body on their own. If you have it, a teaspoon adds a silky, spoonable thickness that’s hard to replicate.

How can I add more protein without changing the taste?

A scoop of unflavored collagen or a mild vanilla protein powder blends in cleanly. Avoid strong chocolate or berry flavors so the strawberry glaze stays the star.

Can I make this ahead of time?

Honestly, it’s best right away. The texture is at its thickest when first blended, and the glaze stays in pretty ribbons only before you stir it in.