This healthy and delicious Carrot Cake Smoothie is Pegan-diet compliant, super creamy, and packed with proteins. This smoothie is also great to support weight loss and improve your daily nutrition!
This amazing recipe is fully plant-based, and can be easily made paleo -just swap the tofu with some dairy-free protein powder. I love consuming it as an on-the-go snack, but it is also great as a post-workout meal or breakfast!
Carrot Cake Smoothie: how to make it creamy and thick
One thing I particularly love about this smoothie is its creaminess! Unlike some other popular smoothie recipes, I managed to achieve this consistency without the use of bananas! As a matter of fact, not everyone likes their taste or even their texture.
In order to make it thicker and smoother, I choose to use tofu, a great plant-based source of protein, renowned for being a very versatile ingredient. Then, I opted for the flax seeds, a great thickening ingredient, that are often used in vegan dishes as an egg replacement.
As a final touch, the almond milk: creamy and delicious, it is the perfect ingredient to add natural sweetness to the smoothie and recreate the traditional carrot cake flavor!
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Carrot Cake Smoothie
YumEquipment
- 1 Blender
Ingredients
- 1 cup Carrots diced, frozen
- ½ tumb Ginger fresh
- 2 tbsp Cinnamon
- 200 gr Tofu frozen
- 1 tbsp Vanilla Extract
- 2 tbsp Maple Syrup
- 1 tbsp Ground Flax
- ½ cup Almond Milk unsweetened
Instructions
- Put all the ingredients into the blender.
- Blend it until becomes smooth.