Vegan Carrot Cake Smoothies
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.
I know.
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:
Vegan Carrot Cake Smoothies
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.
Ingredients
- 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
Instructions
- 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.
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Nutrition Information:
Yield:
1Serving Size:
1 smoothieAmount Per Serving: Calories: 881Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 5mgSodium: 178mgCarbohydrates: 52gFiber: 7gSugar: 40gProtein: 29g
Nutrition facts are an estimate and not guaranteed to be accurate.
Maybe coconut milk cream for a “creamy” element?
You might be right, Krys. I feel like I need to make whipped cream with it or something to add the decadence to the carrot cake pancakes.
Yay! A healthy, Easter-appropriate breakfast before the family feasting begins! I’ll be making this when I get back from my Easter Sunday run before I head to my parent’s home for some major Easter feasting 🙂 And I made carrot cake to take with us so I’m definitely on a carrot cake binge at the moment!
what a great smoothie! carrot cake is one of my favorite desserts, and you’ve transformed it perfectly!
As someone who has a lot of trouble with sugar, I can’t wait to try something this – sounds so decadent and love that it’s sugar free!