Vegan Carrot Cake Smoothie (Printable Version)
# What You'll Need:
01 -
1 cup (250 ml) almond milk or plant-based milk of choice
02 -
1 cup (140 g) frozen pineapple chunks
03 -
1 frozen banana (120 g)
04 -
1 cup (100 g) chopped fresh carrot, about 1 medium or 2 small carrots
05 -
1 serving (30 g) vegan vanilla protein powder
06 -
1/2 tsp cinnamon
# Step-by-Step Directions:
01 -
Add the milk to a high-speed blender then add the rest of the ingredients.
02 -
Start blending on low, then slowly increase speed and blend until smooth and creamy. If needed, add up to 1/4 cup additional milk to achieve your desired consistency.
03 -
Pour the smoothie into a glass and enjoy immediately.
# Helpful Notes:
01 -
For a smoothie bowl, reduce the milk to 1/2 cup and use a tamper while blending on low to create a thick, ice cream-like consistency.
02 -
If using a standard blender, finely grate the carrot before blending.