Vegan Butternut Squash Smoothie
This creamy vegan butternut squash smoothie tastes like a liquid slice of pumpkin pie, gently spiced with cinnamon and ginger and naturally sweetened. It's a cozy, vitamin-packed way to start a fall or winter morning.
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Servings: large (12-ounce) smoothies, or 3 smaller (8-ounce) servings
Ingredients
- 1 cup butternut squash well-baked and mashed; see notes (about 245g)
- ¾ cup vanilla nondairy milk sweetened or unsweetened; any nut milk works well (about 177ml)
- ¾ cup orange juice preferably fresh-squeezed (about 177ml)
- ½ teaspoon cinnamon ground (about 1.3g)
- ¼ teaspoon ginger ground; or ½ teaspoon grated fresh ginger for a more distinct flavor (about 0.5g)
- 1 tablespoon cashew or almond butter heaping (about 16g)
- ½ teaspoon vanilla extract (about 2.5ml)
- liquid sweetener to taste, optional; stevia, agave, or maple syrup; taste first, you may not need it, especially if using sweetened nondairy milk
Instructions
- Combine the mashed butternut squash, nondairy milk, orange juice, cinnamon, ginger, cashew or almond butter, and vanilla extract in a blender.
- Blend on high until completely smooth and creamy, about 30 to 60 seconds. Taste, then blend in liquid sweetener if you'd like it sweeter.
- Pour into glasses and serve at once at room temperature.
Notes
If using a high-speed blender and you have the means to cut up a raw butternut squash, you can start with 1 ¼ cups raw chunks instead of baked squash. You can also use sugar pumpkin or golden acorn squash in place of the butternut — this works best with a good, sweet squash.
Nutrition (Estimate per Serving)
Calories: 170kcalCarbohydrates: 31gProtein: 3gFat: 6gSaturated Fat: 0.6gSodium: 40mgPotassium: 480mgFiber: 3gSugar: 20gVitamin A: 8500IUVitamin C: 45mgCalcium: 60mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
