This heavenly pumpkin cheesecake smoothie makes breakfast just a little bit better by combining healthy ingredients with sinful flavors.
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. Especially when my Clean Program-approved Vegan Pumpkin Bread; it makes the perfect afternoon snack!
Honestly, 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?
Which is why this Vegan Pumpkin Cheesecake Smoothie is the perfect way to change things up!
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, I recently released a gluten-free quinoa breakfast cookbook!! There are over 90 healthy breakfast recipes inside, many of which have never been featured on the blog! Click here to buy your copy!
- 2 cups water
- 1 cup pumpkin puree
- 2 medium carrots, chopped
- 1/2 cup raw cashews
- 1/4 cup cooked quinoa
- 2 – 3 medjool dates
- Large handful of ice cubes
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 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
|Amount Per Serving||As Served|
|Calories 372kcal Calories from fat 145|
|% Daily Value|
|Total Fat 16g||25%|
|Saturated Fat 3g||15%|
|Dietary Fiber 10g||40%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|