Ingredients
Units
Scale
- 1 cup of diced raw pumpkin (skin left on if you have a powerful blender)
- 1 cup of raw dairy-free milk (I used homemade almond milk. See notes*)
- 1/2 cup frozen banana slices
- 1/4 tsp ground cinnamon (optional)
Instructions
- If using a whole pumpkin, wash it, slice it, remove the seeds and slice off the skin if you like. I kept the skin on my smoothie.
- All the ingredients are added to a high speed blender, starting with the pumpkin since it’s harder to blend.
- Blend until smooth; for about 4-5 minutes.
- Serve and enjoy!
Notes
For the best taste, consume the smoothie immediately after it’s made.
*If you are not a strict raw vegan, you can use processed dairy-free milk from the grocery store. You can also use dairy milk too.
**To make homemade almond milk at home, soak 2 cups of whole raw almonds in water for 1 hour or overnight.
Drain the water from the almonds, then add the almonds and 4 cups of fresh cold water to a blender.
Blend for 5-7 minutes. Pass the mixture through a cheese cloth, extracting the milk. Keep the almond pulp for baking.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Drinks, Smoothie
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 smoothie
- Calories: 155
- Sugar: 14g
- Fat: 2.9g
- Carbohydrates: 25g
- Fiber: 5.1g
- Protein: 1.3g