VEGAN CARROT CAKE SMOOTHIE
Yield Portion Size
1 portion
(1 serving)
1 |
Medium banana, frozen
|
1 cup |
Shredded carrots
|
1/2 cup |
Frozen unsweetened pineapple chunks
|
1/4 cup |
Rolled oats
|
1 tsp |
Grated fresh ginger
|
1 tsp |
Vanilla extract
|
1/2 tsp |
Ground cinnamon
|
1/8 tsp |
Ground nutmeg, optional
|
1 scoop protein powder, optional
|
|
3/4 cup |
Dairy-free milk of choice
|
1 tbsp | |
1 tbsp |
View Nutrition Information
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 417 mg | 42% |
Carbohydrate | 70 g | 23% |
Cholesterol | 0 mg | 0% |
Total Fat | 7 g | 11% |
Iron | 3 mg | 17% |
Potassium | 857 mg | 0% |
Calories | 371 kcal | 19% |
Sodium | 191 mg | 8% |
Protein | 9 g | 17% |
Polyunsaturated Fat | 1 g | 5% |
Saturated Fat | 1 g | 5% |
Sugars | 33 g | 3% |
Vitamin C | 44 mg | 73% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In the pitcher of a high-powered blender, combine all the smoothie ingredients and blend until completely smooth, adding additional milk if necessary to reach the desired consistency.
-
Step 2
Pour into a large glass, top with Reddi-wip and pepitas and enjoy.
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