This delicious and fulling Vegan Pumpkin Smoothie is my new favorite treat. It’s easy to make, filled with protein and fiber, and makes the perfect breakfast.
Because my sweet-tooth varies from day-to-day, I like to use unsweetened soy yogurt and almond milk. This allows me to control the sweetness of the smoothie, plus keep the calorie content low. Feel free to substitute any vegan versions of yogurt or milk you desire. Vanilla is always a great option to try. Happy blending!
Vegan Pumpkin Smoothie
by Laura Friendly
Start to Finish: 5 minutes
Makes: about 2 cups
- 1 cup unsweetened soy yogurt
- 3/4 to 1 cup cooked pumpkin (fresh or canned)
- 1/2 cup unsweetened almond milk
- maple syrup to taste
- dash of cinnamon
- dash of nutmeg
- dash of salt
- Place all ingredients into a blender.
- Blend until very smooth and creamy.
- Refrigerate until ready to enjoy!
note: I like to make this smoothie the night before and allow the flavors to develop as they refrigerate
All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!