Name: Pumpkin Cheesecake Smoothie
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 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

Pumpkin Cheesecake Smoothie

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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

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Instructions

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

Notes

Fat: 11

Carbs: 43

Fiber: 11

Protein: 22

Nutrition

Calories: 323

Find it online: https://www.true-well.co/pumkin-cheesecake-smoothie-anti-inflammatory-vegan/