Vegan Turmeric Ginger Smoothie
Total time5 min
Prep time5 min
Cook time0 min
4.5(16)
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Learn more →Ingredients
2 servings
- 1 medium ripe banana, peeled and sliced (about 120 g), fresh or frozen
- 1 cup frozen pineapple chunks (about 150 g)
- ½ cup plain yogurt
- ½ cup milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - 1 tsp fresh turmeric, peeled and finely grated
- 1 tsp fresh ginger, peeled and finely grated
- 1 tbsp fresh lime juice
- 1 tbsp maple syrup
- ¼ tsp ground black pepper
- ½ cup ice cubes
Instructions
- 1
Add the banana, frozen pineapple, yogurt, milk, grated turmeric, grated ginger, lime juice, maple syrup, and black pepper to a blender.
- 2
Add the ice cubes, then blend on high speed for 45–60 seconds, until completely smooth with no visible chunks of fruit or ginger.
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