clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares 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