Minutes Prep time: 5
Minutes Total time: 5
Servings: 1
Difficulty: easy
1 medium banana, frozen
1 cup shredded carrots
1/2 cup frozen unsweetened pineapple chunks
1/4 cup rolled oats
1 teaspoon grated fresh ginger
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg, optional
1 scoop protein powder, optional
3/4 cup dairy-free milk of choice
Reddi-wip® Non-Dairy Whipped Topping made with Coconut Milk
1 tablespoon DAVID® Pumpkin Seeds, Roasted & Salted
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 417 mg | 42% |
| Carbohydrate | 71 g | 24% |
| Cholesterol | 0 | |
| Total Fat | 8 g | 12% |
| Iron | 3 mg | 17% |
| Calories | 376 kcal | 19% |
| Sodium | 191 mg | 8% |
| Protein | 9 g | 17% |
| Saturated Fat | 1 g | 5% |
| Sugars | 33 g | 3% |
| Vitamin C | 44 mg | 73% |
In the pitcher of a high-powered blender, combine all the smoothie ingredients and blend until completely smooth, adding additional milk if necessary to reach the desired consistency.
Pour into a large glass, top with Reddi-wip and pepitas and enjoy.
Vegan Carrot Cake Smoothie
