clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
gingerbread smoothie served in a jar with cookies

Gingerbread Smoothie


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 ingredients!


  • 1 1/2 cups unsweetened plant milk (I like coconut beverage, oat milk, or almond milk)
  • 2 frozen bananas
  • 1/2 cup frozen cauliflower (optional)
  • 1 tablespoon blackstrap molasses
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon allspice


  1. Combine your plant milk, frozen banana, frozen cauliflower (optional), molasses, cinnamon, ginger, and allspice in the base of a high-speed blender.
  2. Blend on high for about 30 seconds, or until the mixture is smooth and creamy.
  3. Serve your smoothie immediately, or store it in a covered container in the refrigerator for up to 48 hours.


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.

  • Category: Smoothie
  • Method: Blender
  • Cuisine: American

Keywords: vegan gingerbread smoothie, holiday smoothie, christmas smoothie