Vegan Carrot Cake… in smoothie form! These smoothies are a quick Easter weekend breakfast that come together in no time. Refined sugar free, these Vegan Carrot Cake Smoothies are a delicious way to start the day off right.
OK, OK. I knoooooow, y’all.
Smoothies aren’t necessarily a fantastic brunch food.
Really, I do.
The thing is… I wanted to make a carrot cake breakfast for y’all. Except… I wanted to make something vegan. And even though I thought making vegan carrot cake pancakes would be delightful, I couldn’t quite wrap my head around a creamy element that didn’t involve dairy. So that idea is shelved for the time being because what’s carrot cake ANYTHING if there’s not a delightful creaminess?
So I made us a smoothie instead.
Did your head just make a ‘wamp wamp’ sound? I hope not. Because while this smoothie doesn’t sound like much to write home about? It’s packing some MAJOR flavor.
It’s also gluten free, vegan, refined sugar free… but who’s counting, really?
The taste of this smoothie is understated. It’s not a carrot cake in your FACE! punch. Which, let’s all agree, might be shocking, especially for those of us who could normally take or leave carrots.
This smoothie is gives carrots a good name.
The carrot flavor isn’t overwhelming, but it’s adds a lovely sweetness. The cashew milk adds creaminess. The protein powder adds an almost cake-like flavor. (It sounds weird, but trust me on this, y’all.) And the ice adds the chill.
Here’s how I made mine and how you can make your own:
- 1 cup unsweetened vanilla cashew milk
- 1 scoop vegan vanilla protein powder
- ¾ cup chopped carrots
- ½ cup ice
- Shredded carrots and chopped walnuts, for garnish
- Measure the cashew milk, protein powder, carrots and ice into a blender.
- Blend until smooth.
- Serve immediately, and garnish with shredded carrots and chopped walnuts.