This Apple Cider Vinegar Smoothie is a great way to get your ACV shot without burning your throat! It’s made with frozen banana, almond milk, nut butter, cinnamon, and apple cider vinegar. This yummy smoothie tastes like a cinnamon apple milkshake with no added sugar.

cinnamon apple cider vinegar smoothie with straws.

My apple cider vinegar smoothie recipe tastes like apple pie with a bright, tangy twist. It’s creamy, naturally sweet, and lightly spiced. It’s thick and perfect for a quick breakfast or snack. I like to add collagen protein to make it more satisfying.

Apple cider vinegar (also known as ACV) adds a bright, tangy flavor that balances the sweetness of the banana and apple. It also helps make the smoothie taste a little more “fresh” and less overly sweet, kind of like adding lemon juice to a recipe.

I’ve been making and tweaking smoothies for years. It’s important to get the balance of good flavor and balanced nutrition. This one delivers both, with fiber from the apple and healthy fats from almond butter to help keep you satisfied.

How Much Apple Cider Vinegar to Add?

A little ACV goes a long way. I usually stick to 1 to 2 teaspoons for a two serving smoothie, since too much can overpower the cinnamon and apple flavor.

And, because it’s very acidic, blending it into the smoothie (instead of drinking it straight) makes it much easier to enjoy and get the benefits (see my related ACV and Lemon Juice Shot).

Recipe Substitutes

  • I’ve added the option in the recipe card below to include rolled oats for added thickness to the smoothie. If you are on a gluten-free diet, be sure to use certified gluten-free oats.
  • If you like a sweeter smoothie, you can add maple syrup or honey to help make it sweeter.
  • You can also swap out the fruit for whatever you have on hand or prefer.
  • If you are on a vegan or vegetarian diet, swap out the collagen peptides for your favorite unsweetened plant-based protein powder.

Possible Benefits of Drinking ACV

  • May help with post-meal blood sugar when taken with a higher-carb meal (results are usually modest and studies are small). Try my recipe for ACV Tea!
  • May increase feelings of fullness for some people.
  • May slightly improve some metabolic markers in some studies, but results are mixed.

ACV Cautions

  • Protect tooth enamel: vinegar is acidic. Use it diluted, drink it in one sitting, and rinse with water after.
  • Skip it or ask your clinician first if you have reflux, gastroparesis, or you take glucose-lowering meds.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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apple cider vinegar smoothie with cinnamon hero.

Apple Cider Vinegar Smoothie Recipe

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This apple cider vinegar smoothie tastes like apple pie meets a bright, tangy twist. It’s creamy, naturally sweet, and lightly spiced, with almond butter giving it a richer, more satisfying texture.

  • Total Time: 15 minutes
  • Yield: 2 1x

Ingredients

Units Scale
  • 2 cups unsweetened almond milk
  • 1 large frozen banana, sliced
  • 1 medium red apple, cored and chopped
  • 2 scoops unflavored collagen peptides (or your favorite unsweetened protein powder)
  • 2 tablespoons almond butter
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon maple syrup (optional for extra sweetness)
  • 1/3 cup uncooked rolled oats (optional, for extra thickness)

Instructions

  1. Combine the almond milk, frozen banana, apple, collagen peptides, almond butter, apple cider vinegar, and ground cinnamon in the base of a high-speed blender (I use a Vitamix Explorian). 
  2. Blend on high for 30-45 seconds, or until the ingredients are fully combined and creamy.
  3. Pour into two glasses and serve cold.

Notes

  1. If you like a strong tang, use the full 2 teaspoons of vinegar, and if you prefer it milder, start with 1 teaspoon and adjust after a quick taste.
  2. Leftover smoothie can be stored in an airtight container in the refrigerator for up to 2 days. Stir before serving if it starts to separate.
  3. This recipe is very versatile. Feel free to add frozen berries instead of apple, if you prefer. You can also use frozen mango in place of the frozen banana if you wish.
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Blender or juicer
  • Cuisine: American
  • Diet: Dairy-Free, Vegan

Nutrition

  • Serving Size: 1/2 of recipe
  • Calories: 295
  • Sugar: 18.5 g
  • Sodium: 226.6 mg
  • Fat: 12.2 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 33.7 g
  • Fiber: 6.3 g
  • Protein: 16.9 g
  • Cholesterol: 0 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.