What is it about smoothies that makes them so irresistible? Is it the blending together of ingredients that gives you a taste of every flavor in each sip? Or is it the ease and convenience of throwing everything into a blender and calling it a meal?
Either way, I have a doozy for you today.
So, here you go!
-1 frozen banana
-1 cup frozen strawberries
-6 oz Amande Vanilla Almond Milk Yogurt (Sidenote: Ashlee recommended So Delicious Greek Style Coconut Milk Yogurt but I couldn’t find any at my local grocery store so I stuck with my usual)
-3/4 cup almond milk (I use Blue Diamond Almond Breeze Unsweetened Vanilla)
-2 tablespoons Tofutti Milk-free Cream Cheese
-1 teaspoon ground cinnamon
-1 teaspoon vanilla
-Pinch xanthan gum
Throw it all into a blender and call it a day!
I added cinnamon and vanilla to give it more of a graham cracker-y flavor to enhance the overall cheesecake experience. Because the yogurt I used wasn’t as thick as Greek yogurt, I also added xanthan gum to give it a thicker texture.
I found this smoothie to be extremely satisfying and enjoyed every last sip.
I topped mine with sliced strawberries and some coconut milk whipped cream that I quickly whipped up for good measure, but the possibilities are endless.
You can find the original un-veganized version of this smoothie here.
Ps. Don’t forget to check out the fairly new facebook page if you haven’t already!