After recently discovering my post, Recipe For Vegan Banana Split Milkshake With No Added Sugar Or Anything Artificial, from last summer, Williams-Sonoma asked me to share a new recipe for Williams-Sonoma Smoothie Week.
I am glad to help out with this because, actually, I’ve been meaning to get around to sharing the recipe for my daily morning smoothie.
I call it the “Vegan Fruitcake Breakfast Smoothie.”
It’s full of fruit and nuts, like a fruitcake, but doesn’t contain the typical artifical food dyes and added sugar that fruitcake contains.
Not to mention, I think most people would prefer the taste of my Vegan Fruitcake Smoothie over fruitcake anyway.
I created the Vegan Fruitcake Breakfast Smoothie because I wanted to invent a delicious, easy breakfast starter that was full of good fat, but like all vegan food, contains 0% of your daily cholesterol allowance.
Here are the ingredients:
1 cup of unsweetened vanilla almond milk
1 tablespoon of chia seeds
1 tablespoon of vegan cocoa powder
1/2 cup of cashews
1/2 cup of berries (your choice of strawberries, blueberries, etc.)
First, I pour the almond milk into the blender. Next, I place the banana. From there, I toss the rest of the ingredients in. Then I use the pulse button for about 10 seconds to ensure there are no clumps.
From there, I drink it!
I seriously make this smoothie everyday in my blender. I’ve been doing it ever since I invented the Vegan Banana Split Milkshake 6 months ago; that smoothie is what inspired this thicker version of it.
As we are just one week away from moving into our new house, I am considering getting a newer, bigger, badder food processor; not only for my smoothies, but because as a vegan/vegetarian family, we use blenders and food precessors a lot!
Thanks for learning about my recipe for the Vegan Fruitcake Breakfast Smoothie!
And please let me know if you decide to try the Vegan Fruitcake Breakfast Smoothie!