Here’s a Vegan & Dairy-Free Gingerbread Smoothie recipe that is full of seasonal flavors like molasses, cinnamon, and ginger. Serve this blended drink for an easy breakfast or dessert. You only need six main ingredients!
I am one of those weird people who drinks smoothies even in the wintertime. But, even though it’s served cold, this Gingerbread Smoothie channels the warming flavors from a fresh batch of gingerbread cookies.
And, I even got sneaky with this one and snuck in an optional super healthy ingredient. Be sure to check the recipe card at the end of this post for all the details.
Gingerbread is almost always made with molasses and ginger, and it was traditionally a cake served in the wintertime. I’ve adapted the recipe into a blended drink that you can have for breakfast, snack, or dessert.
As written, this recipe is:
- vegan, vegetarian, and paleo.
Be sure to check out my tutorials on the best way to freeze bananas.
Blend on high for about 30 seconds, or until the mixture is smooth and creamy.
Once you’ve blended your gingerbread smoothie, then you can serve it right out of the blender. I put some coconut whipped cream and crushed gingerbread cookies on top to make the photo look pretty.
This recipe makes two servings.
Recipe Tips & Substitutions
- You can easily double or triple this recipe depending on how many servings you want.
- Feel free to add 1/2 cup of frozen cauliflower rice if you want even more nutrition (see how to steam and freeze cauliflower for smoothies).
- Be sure to use Blackstrap Molasses which is very high nutritious.
- Use a Blendtec or a Vitamix to ensure that the smoothie gets very creamy and fully blended.
You can leave it out. It is not absolutely necessary.
Yes, you can! It may not be as smooth, but it will still be delicious.
Yes, you can use regular dairy milk to make this recipe.
Other Healthy Smoothie Recipes You Might Like
- Anti-Cancer Green Breakfast Smoothie
- Peanut Butter Cauliflower Smoothie
- Mango Peach Smoothie
- Orange Banana Smoothie
- Pineapple Orange Smoothie
- Vegan Strawberry Cheesecake Smoothie
Or, check out my entire list of healthy smoothies, all made with no dairy!
I hope you make this recipe! If you do, please leave a comment and a starred review below.Print
- 1 1/2 cups unsweetened plant milk (I like coconut beverage, oat milk, or almond milk)
- 2 frozen bananas, broken into chunks (see my guide on how to freeze bananas for smoothies)
- 2 tablespoons chia seeds
- 1 tablespoon blackstrap molasses
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon allspice
- Vanilla wafer cookies, crushed (optional, for topping)
- Coconut whipped cream (optional, for topping)
- Combine your plant milk, frozen banana, molasses, cinnamon, ginger, and allspice in the base of a high-speed blender.
- Blend on high for about 30 seconds, or until the mixture is smooth and creamy.
- Serve your smoothie immediately, or store it in a covered container in the refrigerator for up to 48 hours.
- Feel free to top your smoothie with crushed wafer cookies and/or whipped cream.
- You can use whatever type of milk you like for this recipe. I recommend unsweetened coconut beverage, oat milk, or almond milk. If you aren’t vegan or dairy-free, you can use regular milk.
- Feel free to add a scoop of unsweetened protein powder to this smoothie if you want to increase the protein content.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Smoothie
- Method: Blender
- Cuisine: American
- Diet: Vegan
Keywords: vegan gingerbread smoothie, holiday smoothie, christmas smoothie
Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.