Nothing quite compares to the warm and spicy aroma of freshly baked gingerbread. This smoothie delivers all of gingerbread’s comfort in mere minutes. The kefir gives a good dose of probiotics to keep your tummy happy, and the pumpkin puree and rolled oats provide fiber to keep you feeling satisfied.
Squash those doubts
Worried you can’t make this smoothie because you don’t have any pumpkin puree on hand? Try substituting the same amount of sweet potato or butternut squash puree.
Ingredients
Vanilla Whipped Topping
1 – 14 oz can unsalted chickpeas
1/8 tsp cream of tartar
1/2 tsp vanilla extract
1 Tbsp maple syrup
Gingerbread Smoothie
1 cup vegan water kefir or coconut kefir
1/2 cup unseasoned pumpkin puree
1 banana, peeled, sliced and frozen
1/4 cup large flake rolled oats, gluten free if desired
1 Tbsp blackstrap molasses
1 tsp fresh grated ginger
1/2 tsp vanilla extract
1/2 tsp ground cinnamon, plus extra for garnish
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground cardamom
1/2 cup ice cubes (optional)
Directions
Make the vanilla whipped topping: Drain and reserve liquid from can of chickpeas. Save chickpeas for another use. Add 1/2 cup chickpea liquid to bowl of stand mixer along with cream of tartar. Whip on medium speed until firm peaks form, about 5 minutes. Drizzle in vanilla and maple syrup and continue to whip until mixture reaches firm peak stage again, about another minute. Refrigerate while making smoothie.
Make the gingerbread smoothie: Place all ingredients in blender and combine until smooth and creamy.
To serve, divide smoothie among serving glasses and top with generous dollop of whipped topping. Garnish with sprinkle of cinnamon, if desired, and serve immediately.
