Anti Inflammatory Pumkin Cheesecake Smoothie

The Anti-Inflammatory Vegan Pumpkin Cheesecake Smoothie You’ve Been Waiting For

Today we’re making what tastes like dessert but is a balanced meal with a fall-inspired yummy twist: Pumpkin Cheesecake Smoothies

pumpkin cheesecake smoothie anti inflammatory vegan gluten free

So, there’s nothing better than that break in heat from the summer and smelling fall in the air, and when it comes to easy, yummy, FAST meals, you can’t beat a smoothie.

This fall-inspired, anti inflammatory Pumpkin Cheesecake Smoothie owes its anti-inflammatory balanced macro goodness to pumpkin and banana and a surprise ingredient that gives it that creamy cheesecake mouthfeel that keeps us coming back for more. πŸ˜‹

Want the free printable PDF guide to learn how to do Fall Anti-Inflammatory Meal Prep for crazy busy fall weeks? Grab the free GUIDE by clicking the image below! πŸ‘‡πŸ‘‡πŸ‘‡

fall anti inflammatory meal prep pdf

And here’s how you make it…

pumpkin cheesecake smoothie anti inflammatory vegan gluten free

Prep Your Ingredients

Although many smoothies are just ‘dump and blend’, this one needs two ingredients pre-frozen: a banana and the pumpkin puree.

We keep bananas that were about to go bad in a baggie in the freezer so I always have them on hand for smoothies (or ice cream). But the pumpkin puree is a different story.

For this smoothie I measured out the pumpkin puree and placed it on a silmat and put it in the freezer. (This should freeze for about 30 minutes to an hour.)

pumpkin cheesecake smoothie anti inflammatory vegan gluten free

Dump and Blend

Once those 2 ingredients are frozen you’re free to dump them all in a high-powered blender (my choice is the Ninja), including our secret ingredient that we use instead of cream cheese: Silken tofu.

(Some links may be affiliate links, meaning if you click on and then purchase, I’ll get a portion of the proceeds, at no additional charge to you.) πŸ™‚

Now, if you’ve never eaten or used tofu before, settle down. I used to avoid it like the plague because of all the bad press soy has gotten over the years. The truth is that it’s full of vegan (complete) protein, fiber, and healthy fat.

The reason some soy isn’t considered healthy is because if it’s NOT organic, it’s laden with chemicals, and the soy oil is extremely oxidized.

So choose organic and you’re good to go!

Also, if you can’t find silken (which is a much softer version), you can still use medium or firm, you may just have to add a few TBSP of water and blend longer for it to get super smooth.

Blend all your ingredients until super smooth (scraping the insides of the blender if needed).

pumpkin cheesecake smoothie anti inflammatory vegan gluten free

Then pour it up and enjoy!

pumpkin cheesecake smoothie anti inflammatory vegan gluten free
pumpkin cheesecake smoothie anti inflammatory vegan gluten free
Print

Pumpkin Cheesecake Smoothie

pumpkin cheesecake smoothie anti inflammatory vegan

The Anti-Inflammatory Vegan Cheesecake Smoothie You've Been Waiting For

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 1x

Ingredients

Units Scale
  • 8 oz tofu (silken)
  • 1 banana (frozen, small)
  • 1/2 cup pureed pumpkin (frozen for 30 min – 1 hour beforehand)
  • 1/4 cup unsweetened almond milk (or other non-dairy alternative)
  • 2 TBSP lemon juice (about 1/2 a lemon, juiced)
  • 1 tsp cinnamon

Instructions

  1. Freeze pureed pumpkin beforehand for 30 min – 1 hour.
  2. Add all ingredients to a high powered blender.
  3. Blend until super smooth. Pour into a glass and enjoy!

Notes

Fat: 11

Carbs: 43

Fiber: 11

Protein: 22

Nutrition

  • Calories: 323

Did you make this recipe?

Share a photo and tag us @truewell.co β€” we can’t wait to see what you’ve made!

Grab the free Fall Anti-Inflammatory Meal Prep Guide by clicking the image below! πŸ‘‡πŸ‘‡πŸ‘‡

fall anti inflammatory meal prep pdf

Make sure you COMMENT BELOW on how you like it any substitutions you may have made!

*And don’t forget to PIN it or SHARE! πŸ’–

pumpkin cheesecake smoothie anti inflammatory vegan gluten free
Laura Brigance, MS, CHC

Author: Laura Brigance, MS, CHC

Laura is a Nutrition Specialist and Certified Health Coach with a Master of Science in Nutrition. Her goal is to help women reverse prediabetes by balancing blood sugar and reducing inflammation with a personalized Anti-Inflammatory Diet + Lifestyle.

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