To make a vegan version of the Roasted Almond Makhana Breakfast Smoothie, simply substitute the milk with a plant-based alternative like almond milk, coconut milk, or oat milk. This will keep the smoothie creamy while making it suitable for a vegan diet.

If you don't have jaggery on hand, you can substitute it with honey, maple syrup, or agave nectar. Each of these alternatives will add sweetness, but keep in mind that they may alter the flavor slightly. Adjust the quantity to taste, as some sweeteners are sweeter than jaggery.

If you have leftover smoothie, store it in an airtight container in the refrigerator. It’s best consumed within 24 hours for optimal freshness. Before drinking, give it a good shake or stir, as separation may occur.

For a balanced breakfast, consider pairing the Roasted Almond Makhana Breakfast Smoothie with whole grain toast topped with avocado or a side of fresh fruit. This will provide additional fiber and nutrients, making your meal more satisfying.

While you can use raw almonds and makhana, roasting them enhances their flavor and adds a delightful crunch to the smoothie. If you prefer a smoother texture, you can lightly toast them in a pan until golden before blending.