I’m on my final week of my cleanse – with 5 days left – thank goodness! Not to say that I’m not enjoying it, but man after three weeks of liquid meals…I’m going to be ready to eat a real dinner again. And to have a glass of wine.
Yes, I know I’ve totally sounded like a wine-o in my last few posts, but I really have missed it.
There is one thing that has made this cleanse more doable for me. Pumpkin. Seriously, if it wasn’t pumpkin season, I think I might go crazy. It’s been my saving grace. There’s only so many green smoothies and juices I can eat. Love me some kale and spinach, but there comes a point where I just don’t want to eat something green anymore. Tell me I’m not alone here?
Plus, pumpkin pie is probably my favorite food on the planet, so being able to drink it for breakfast (and dinner too), bring on the smoothies!
With this pumpkin cheesecake smoothie, we’ve kicked it up a notch. It’s like pumpkin pie and New York style cheesecake came together in a glass. And it’s healthy.
I have a secret ingredient that makes this smoothie extra creamy. Raw cashews.
If you haven’t used raw cashews before, they are sensational. I’ve only recently discovered them and honestly, they’ve changed my world. When blended with a little water, raw cashews turn into a thick, heavenly cream that you can use in so many different ways.
In a smoothie, raw cashews take the texture to a whole new level. This pumpkin smoothie honestly tastes like a bite of cheesecake.
But it’s one you can have for breakfast and not feel guilty about!
If you’ve ever tasted pumpkin cheesecake, and you love your morning smoothies, then this pumpkin cheesecake smoothie will be your latest breakfast obsession. Be sure to let me know when you have it!
Oh, and speaking of breakfast, did you know that I’m releasing a breakfast ebook soon? There lots of pumpkin recipes to look forward to! Just click on the cover below to learn more 🙂
- 2 cups water
- 1 cup pumpkin puree
- 2 medium carrots, chopped
- ½ cup raw cashews
- ¼ cup cooked quinoa
- 2 - 3 medjool dates
- Large handful of ice cubes
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- Stevia to taste (optional)
- Vanilla protein powder (optional)
- Coconut cream or cashew cream for garnish
- Add all the ingredients in the order listed to a blender and blend on high until smooth and creamy.
- Pour into two glasses and enjoy!
- Optional: drizzle a bit of coconut cream or cashew cream on top and swirl it around