Plant-Based Carrot Cake Smoothie
You can think of this plant-based smoothie as a healthy alternative to a slice of carrot cake. Carrots are a delicious, unexpected way to boost nutrition in smoothies. They add a natural sweetness and contain biotin (a B-complex vitamin), potassium, and beta carotene. Chickpeas are another add-in that may seem unorthodox but will maximize your smoothie's nutrition. They're a versatile and affordable source of plant-based protein and will ensure you feel full longer. Hemp milk provides a creaminess and nuttiness that's perfectly suited for carrot cake. Hemp seeds are packed with high-quality protein, fats, and essential fatty acids.
To round out the carrot cake flavor, add Neufchâtel cheese (lower-in-fat cream cheese) or if you'd like to make the recipe vegan, a tangy vegan cream cheese alternative like one from Daiya.
Makes 1 large or 2 small smoothies
1/4 cup peeled and finely grated carrot (about 2 small carrots)
1/4 cup canned chickpeas, drained and rinsed
1 frozen banana, broken into chunks
1 cup Pacific Foods Unsweetened Hemp Original Plant-Based Beverage
1 Tbsp Neufchâtel cheese
1/2 Tbsp flax seeds
1/8 tsp ground cinnamon
1/8 tsp ground ginger
1/16 tsp freshly grated nutmeg
1/8 tsp vanilla extract
How to Make It
- Combine all the ingredients in a blender. Blend on low, then finish on high for 1 to 2 minutes, until smooth.