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Creamy Vegan Cranberry Smoothie


  • Author: Elaine Gordon
  • Prep Time: 5
  • Total Time: 5
  • Yield: 24 ounces (2-3 servings) 1x
  • Diet: Vegan

Description

Tart cranberries, sweet dates, and a whole cast of nutritious characters make this Creamy Vegan Cranberry Smoothie a holiday delight! Make it for breakfast on Thanksgiving day or anytime you want a perfectly creamy treat that does so much good for your body.


Scale

Ingredients

  • 5 soft Medjool dates, pitted
  • 1/4 cup blanched slivered almonds (not sliced)
  • 1 cup frozen riced cauliflower
  • 1 cup fresh raw cranberries
  • 1 cup unsweetened, plain almond milk (or any non-dairy milk)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1.5 cups crushed ice cubes
  • Optional smoothie boosters: 1 tablespoon chia seeds and/or 1 tablespoon hemp seeds
  • Optional Garnish Ideas: homemade maple pecan granola, homemade cranberry sauce, raw fresh cranberries, fresh berries, unsweetened shredded coconut, homemade whipped coconut cream

Instructions

  1. Add dates, almonds, cauliflower, cranberries, almond milk, vanilla and almond extract to a high-speed blender.  Blend on the smoothie setting until smooth and creamy.
  2. Add ice and blend again until smooth and creamy.  Add more ice if a frostier smoothie is desired.
  3. Divide smoothie into two glasses.  Serve the smoothie overtop non-dairy yogurt if desired. Garnish with pecan granola, fresh cranberries or berries, cranberry sauce, coconut and/or coconut cream if desired.  Enjoy immediately with a spoon.

Equipment

  • Category: Smoothie
  • Method: Blender

Keywords: cranberry smoothie