The Strawberry Cheesecake Smoothie Bowl
The Strawberry Cheesecake Smoothie Bowl
The Strawberry Cheesecake Smoothie Bowl (Vegan, Gluten & Oil-Free)
In late winter, I’m already dreaming about spring and all the good things that will go into the ground. Strawberries are high on my list of shoots to plant first. As soon as the danger of frost has passed, I weed out last year’s strawberry bed and make room for fresh plants which will be covered with ruby red strawberries in June. This yearly ritual inevitably kicks off all things strawberry, like The Strawberry Cheesecake Smoothie Bowl.
This healthy, protein-rich, vegan smoothie bowl gets its creaminess from silken tofu and its tang from cream cheese. I like the “bite” and minimal ingredients of Miyoko’s Plainly Classic, oil-free, vegan cream cheese. Fruit sweetened and loaded with strawberry cheesecake flavor, you’ll feel like you’re indulging in a decadent dessert while getting all the nutrients of whole plant foods. And nothing is easier for breakfast than a blend-and-go meal.
If you make this vegan smoothie bowl recipe, I’d love to hear how you like it in the rating and comments below!
Proudly featured in The Vegan Vogue
Ingredients for The Strawberry Cheesecake Smoothie Bowl
Ingredients:
o 2 large, very ripe bananas
o 12 oz. (340 grams) of extra firm silken tofu
o ½ cup (100 grams) of vegan cream cheese
o 1 teaspoons vanilla
o 1/8 teaspoon fine sea salt
o 4 large medjool dates, pitted
o 1½ cups of frozen strawberries
o Strawberries, chopped pecans and coconut flakes for topping
Makes 2-3 bowls. (Click on the ingredients in bold to see what I use in this recipe.)
Method for making The Strawberry Cheesecake Smoothie Bowl
Step One:
1. Add your bananas, tofu and vegan cream cheese to a blender container, followed by the vanilla, salt, dates and frozen strawberries.
Step Two:
2. Securely attach the lid to your container and blend until creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
Step Three:
3. Scoop the pretty pink mixture, which will be the consistency of thick pancake batter into two or three bowls. Top with fresh strawberries, chopped pecans, and coconut flakes.
Enjoy as a fresh and fruity breakfast or a healthy dessert!
The Strawberry Cheesecake Smoothie Bowl (Vegan, Gluten & Oil-Free)
Other strawberry smoothie bowl recipes you may enjoy:
Printable Recipe Card:
The Strawberry Cheesecake Smoothie Bowl
Ingredients
Instructions
- Add your bananas, tofu, and vegan cream cheese to a blender container, followed by the vanilla, salt, dates, and frozen strawberries.
- Securely attach the lid to your container and blend until creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
- Scoop the pretty pink mixture, which will be the consistency of thick pancake batter into two or three bowls. Top with fresh strawberries, chopped pecans, and coconut flakes.
Calories
371.65Fat (grams)
14.70Sat. Fat (grams)
5.64Carbs (grams)
54.66Fiber (grams)
6.67Net carbs
47.99Sugar (grams)
37.55Protein (grams)
12.32Sodium (milligrams)
123.06Cholesterol (grams)
0.00Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.