Gingerbread Cookie Smoothie with Cashew Milk

Has anyone else already started planning their New Year’s resolutions? Amid the hustle and bustle of shopping and holiday party eat-a-thons, it’s nice take a minute to do something that’s good for your body. Getting on the green smoothie bandwagon is at the top of my list. Heaven knows I should be eating more greens and blending it up so I can’t even taste it seems like a darn good idea. (Next up is dusting off the ol’ treadmill!)

I ditched dairy ages ago in favor of almond milk, but this smoothie with cashew milk is a new favorite. The creamy taste of cashew milk combined with nut butter and avocado make this smoothie super filling. The kids make me buy original cashew milk to go with their cereal, but if you like to use unsweetened milk you can throw in 1/2 of a banana.

Load up your gingerbread smoothie with super foods by adding spinach, chia seeds, flaxseed meal and cinnamon. Seriously, this smoothie will keep your energy running all morning long. And you can tell yourself that you had a ‘cookie’ too – without guilt!

Print Recipe

5 from 1 vote

Gingerbread Cookie Smoothie

The creamy taste of cashew milk combined with nut butter and avocado make this smoothie super filling.

Prep Time5 mins

Total Time5 mins

Course: Breakfast, Healthy Snacks

Cuisine: Smoothie

Keyword: Ginger

Servings: 1

Author: Stephanie Gerber

Cost: $5

Equipment

• High-speed blender

Ingredients

• 1 cup cashew milk
• 1 tablespoon ground flaxseed meal or chia seeds
• 1 teaspoon cinnamon
• 1/2 avocado
• 1 cup of spinach
• 1 tablespoon of almond butter
• 1/2 banana or stevia to taste optional

Instructions

• Combine ingredients in blender and blend thoroughly.
  
• Add 1/2 frozen banana if desired or a handful of ice.
  
• Drink immediately.

Notes

If you can't drink it all at once, pour leftover smoothie in an ice cube tray and freeze until ready to eat. Simply combine frozen smoothie cubes with a dash of almond milk in a blender and puree until smooth.