Strawberry Banana Smoothie

• ¾ cup milk, plus more as needed
  Swaps for milk

  Instead of milk

  • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
  • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
  • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

  All 5 swaps for milk

  Cooking for an allergy? Check every label.

• ½ cup Greek yogurt, plain or vanilla
  Swaps for Greek yogurt

  Instead of yogurt and Greek yogurt

  • Regular yogurt, strained: About 1⅓ cups regular yogurt for each cup of Greek. Close to Greek yogurt once strained; unstrained, dips and sauces come out runny.
  • Sour cream: The same amount. Richer and less tangy.
  • Plant-based yogurt: The same amount, plain and unsweetened. Coconut yogurt is rich but tastes of coconut; soy yogurt is closest in protein.

  More for yogurt and Greek yogurt

  Cooking for an allergy? Check every label.

• 1 banana, ripe, fresh or frozen, broken into chunks
• 1 ½ cups frozen strawberries
• 1 tbsp honey (optional)
  Swaps for honey

  Instead of honey

  • Maple syrup: The same amount. Thinner, with a maple flavor; a little less sweet.
  • Agave syrup: A little less (about ¾ the amount). Sweeter and very neutral; thinner.
  • Light corn syrup or golden syrup: The same amount. Less sweet and neutral (golden syrup tastes buttery).

  More for honey

  Don't give honey, even baked into food, to babies under 1 year old.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.