Ripe persimmons taste like honeyed apricot with a hint of cinnamon, and they blend into a thick, silky smoothie. A quick vegan buttermilk adds a gentle tang that keeps it from tasting too sweet.
Vegan buttermilk is just soy milk soured with lemon juice. The acid thickens the milk slightly in a few minutes, just like dairy buttermilk, and it's useful in baking too.
The original Princess Tofu blog published a persimmon buttermilk smoothie recipe back in 2014, and food sites still link to it. This is our own fully vegan version, written from scratch.
Ingredient notes and swaps
- Banana: frozen mango works instead.
- Milk: soy thickens best when soured; oat milk works but stays thinner.
Tips for success
- Freeze ripe persimmon pulp in summer-sized portions for smoothies later.
- If your persimmon is very soft, scoop the flesh out with a spoon.
Variations
- Spiced: add a pinch of cardamom.
- Green: add a handful of spinach.
- Bowl: make it thicker and top with granola.
Recipe
Persimmon 'Buttermilk' Smoothie
Prep10 min
Total10 min
Makes2 glasses
Ingredients
- 240 ml (1 cup) soy milk
- 1 tbsp lemon juice
- 2 ripe persimmons, stem removed, chopped
- ½ frozen banana
- ¼ tsp ground cinnamon
- Pinch of ground ginger or nutmeg
- 1 tsp maple syrup (optional)
- A few ice cubes
Method
- Stir the lemon juice into the soy milk and leave for 5 minutes to thicken.
- Put it in a blender with the persimmons, banana, spices and ice.
- Blend until smooth. Taste and add maple syrup if you like.
- Pour into glasses and drink straight away.
Notes
Soy milk thickens best for vegan buttermilk. Oat milk works but stays thinner.
No banana? Use 3 tbsp rolled oats for body instead.
FAQ
When are persimmons in season?
Late autumn to winter.
Can I use other fruit?
Yes. Ripe pear, mango or peach all work with the same base.
How do you make vegan buttermilk?
Stir 1 tbsp lemon juice or cider vinegar into 240 ml (1 cup) soy milk and leave it for 5 minutes until slightly thickened.
Which persimmons should I use?
Fuyu persimmons can be used when firm. Hachiya persimmons must be completely soft, almost jelly-like, or they taste unpleasantly dry and furry.