If you’re into vegan cheesecake, you’ll also love our vegan cheesecake green smoothie. Regular Cheesecake originates from Ancient Greece. Due to the dairy content, cheesecake is high in saturated fat and calories. It usually contains eggs and pasteurized cream cheese. The vegan version is much healthier. It’s filled to the brim with anti-oxidants and heart-healthy unsaturated plant-fats.
I added an innovative twist to this recipe, by including a typical raw vegan cheesecake base, to the liquid smoothie recipe.
Contents
Ingredients – Vegan Cheesecake Smoothie
For the Base
- Quarter cup de-pipped Dates for the base of the smoothie. Could be less, depending how sweet you prefer.
- Quarter cup Walnuts for the crust of cheesecake. This can also be swopped out for other nuts like Macadamias or Almonds. Generally I use more nuts than dates, since I don’t have much of a sweet tooth.
For the Smoothie
- Quarter cup of Dates, Maple Syrup, or honey as a sweetener. I choose dates, as it’s highly cost effective to simply add 7 or 8 dates to the blender. Plus, it actually tastes good to blend dates into a smoothie. You could adjust this amount depending on how sweet you want the smoothie.
- 2 small lemons OR 1 big lemon OR 1 and a half medium lemons.
- Quarter cup Walnuts to blend into the smoothie
- Frozen bananas. 1 large, 1.5 medium, or 2 small ones.
- Spinach Leaves. I use baby spinach. Between 40 and 45 grams.
- 1 Cup Of Ice (or more)
- 1 cup of Coconut milk
- A small amount of mineral water to add liquid consistency to the smoothie.
- Vanilla pod seeds or pure vanilla powder. Great for the authentic vanilla dessert taste. Yet 100% natural. If you can’t find the vanilla powder in your local health shop, then you could buy vanilla seed pods. Scrape out the delicious vanilla seeds in the middle.
- Cinnamon (non-irradiated). This is both to add within the smoothie, plus to add on top of the smoothie after you poured it into the glass.
- 2 tablespoons of tahini (milled sesame seeds).
Further Instructions
- First make the smoothie base, which you’ll press onto the bottom of the smoothie glass. For this, you use walnuts and dates. More walnuts than dates. Dates simply add some sweetness. You could also use almonds, macadamias or any other type of nut.
- After the smoothie base is made, press it firmly onto the bottom of your drinking glass.
- Now, add the actual smoothie ingredients one by one to the blender. This includes the spinach, frozen banana, lemon juice, vanilla powder, cinnamon, coconut milk, water, ice, tahini, dates, walnuts (see above for exact ingredients).
- Then, blend away.
- Pour the smoothie mixture, which should be light-green in color, into the smoothie glass, on top of the smoothie base.
- Add cinnamon and vanilla seeds/powder on top of the smoothie.
- Drink the smoothie
- Use a spoon to eat the base of the smoothie.
Watch the video below on youtube for an in-depth video explanation of this delicious recipe.
Have you tried our Vegan Green Cheesecake Smoothie recipe? What would you add or subtract from the ingredients? Comment below 🙂