Pumpkin Cheesecake Smoothie

Pumpkin Cheesecakes Smoothie with a secret creamy ingredient! Recipe on http://www.queenofquinoa.meI’m on my final week of my cleanse – with 5 days left – thank goodness! Not to say that I’m not enjoying it, but man after three weeks of liquid meals…I’m going to be ready to eat a real dinner again. And to have a glass of wine.

Yes, I know I’ve totally sounded like a wine-o in my last few posts, but I really have missed it.

There is one thing that has made this cleanse more doable for me. Pumpkin. Seriously, if it wasn’t pumpkin season, I think I might go crazy. It’s been my saving grace. There’s only so many green smoothies and juices I can eat. Love me some kale and spinach, but there comes a point where I just don’t want to eat something green anymore. Tell me I’m not alone here?

Plus, pumpkin pie is probably my favorite food on the planet, so being able to drink it for breakfast (and dinner too), bring on the smoothies!

Pumpkin Cheesecakes Smoothie with a secret creamy ingredient! Recipe on http://www.queenofquinoa.me

With this pumpkin cheesecake smoothie, we’ve kicked it up a notch. It’s like pumpkin pie and New York style cheesecake came together in a glass. And it’s healthy.

I have a secret ingredient that makes this smoothie extra creamy. Raw cashews.

If you haven’t used raw cashews before, they are sensational. I’ve only recently discovered them and honestly, they’ve changed my world. When blended with a little water, raw cashews turn into a thick, heavenly cream that you can use in so many different ways.

In a smoothie, raw cashews take the texture to a whole new level. This pumpkin smoothie honestly tastes like a bite of cheesecake.

But it’s one you can have for breakfast and not feel guilty about!

Pumpkin Cheesecakes Smoothie with a secret creamy ingredient! Recipe on http://www.queenofquinoa.me

If you’ve ever tasted pumpkin cheesecake, and you love your morning smoothies, then this pumpkin cheesecake smoothie will be your latest breakfast obsession. Be sure to let me know when you have it!

Oh, and speaking of breakfast, did you know that I’m releasing a breakfast ebook soon? There lots of pumpkin recipes to look forward to! Just click on the cover below to learn more :)

Quinoa Starts - a brand new ebook full of quinoa breakfast recipes

 

Pumpkin Cheesecake Smoothie

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2 servings

Ingredients

  • 2 cups water
  • 1 cup pumpkin puree
  • 2 medium carrots, chopped
  • 1/2 cup raw cashews
  • 1/4 cup cooked quinoa
  • 2 - 3 medjool dates
  • Large handful of ice cubes
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • Stevia to taste (optional)
  • Vanilla protein powder (optional)
  • Coconut cream or cashew cream for garnish

Instructions

  1. Add all the ingredients in the order listed to a blender and blend on high until smooth and creamy.
  2. Pour into two glasses and enjoy!
  3. Optional: drizzle a bit of coconut cream or cashew cream on top and swirl it around
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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Allergy Friendly, Beverages, Breakfast, Clean Program, Corn-Free, Dairy-Free, Egg-free, Gluten-free, Quinoa, Recipe Index, Refined Sugar-Free, Smoothies, Soy-Free, Vegan and tagged , , , , , . Bookmark the permalink.

8 Responses to Pumpkin Cheesecake Smoothie

  1. Melissa says:

    I really want to try this, it sounds awesome! However, we have a tree nut allergy in the family and cannot have cashews in the house. Could you or anyone recommd a substitute for the cashews in this recipe? It cannot be another tree nut.

  2. WOW! This looks absolutely delicious!!! I’ve made pumpkin smoothies before but never a pumpkin cheesecake smoothie – I can’t wait to make this, thanks :)

    xo,
    Cassidy
    Cassidy @ Cassidy’s Craveable Creations recently posted..Pumpkin Bread {Grain/Refined Sugar/Dairy/Soy Free}My Profile

  3. Marliena says:

    I love all your recipes, how do I make the cashew cream?

  4. Alyssa this is so smart! I’ve been getting more into my morning smoothies lately, and now that the summer fruits and veggie bounty is starting to dry up, pumpkin would be great. And I love the cashews- what a great way to add protein! Pinned, and very much looking forward to trying this!
    Ruthy @ Omeletta recently posted..Pear, Chocolate and Mascarpone Skillet CakeMy Profile

  5. Sarah says:

    YUM YUM!!!! I literally just made this recipe and am drinking it now. I love pumpkin and this has definitely filled my craving. I cut the ingredients in half for only one serving. It is very thick which means it will be quite filling. I left out the protein powder (I detest protein shakes..no matter the flavor–ick) and I didn’t add stevia either. I couldn’t find coconut cream or cashew cream, but I did find coconut creamer (french vanilla flavor) so I swirled some of that in….added a nice flavor. Will definitley be making this again!

    • Yay! So glad you enjoyed it, Sarah. This is definitely one of my favorite smoothie recipes. It tastes like eating pumpkin pie, doesn’t it? Yum! Now I’m wishing I had that for breakfast instead :)

  6. I have all the ingredients on hand to try this! Sounds delicious!
    Erin @ Meaningful Eats recently posted..Chocolate Pretzel Toffee Chex Bars {Gluten-Free}My Profile

  7. Isabelle says:

    Hi! This sounds yummy! I was wondering if it is important to use raw cashews, as opposed to roasted ones? Also, I am curious about where the “cheesecake” taste come from?

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