blueberry cheesecake smoothie

blueberry cheesecake smoothie

A smoothie that tastes like cheesecake and blueberries? Yes! Blueberry cheesecake smoothie - easy and one of the best ones I've ever had.

I highly recommend you try it. I am not sure if you an relate, but I am not a huge fan of bananas in smoothies. I feel like they flavor takes over whatever they touch, so I am always for smoothies without them! Even if you don't mind bananas, give this one a try - it's the bomb!

blueberry cheesecake smoothie

A symbol that says the recipe is gluten-free

gluten-free

A symbol that says the recipe is nut-free

nut-free

A symbol that says the recipe is sugar-free

sugar-free

A symbol that says the recipe is soy-free

soy-free

A symbol that says the recipe is oil-free

oil-free

Makes: 2 servings                 Time: 15 min

 

Ingredients:

50 g  (¼ cup) dry millet
125 ml (½ cup) water
pinch of salt

150 g frozen/fresh blueberries
3 pitted Medjool dates
1 tsp ground vanilla beans
500 ml (2 cups) plant-based milk

Instructions:

1. Start by rinsing the millet very well. This step is very important, if you skip it, the millet might turn out bitter.

2. Place millet in the pot with water and salt and bring to the boil. Cook on a small/medium heat covered with the lid until the millet absorbs the water.

3. Place millet and the rest of the ingredients in the high-speed blender and blend until smooth. You can add more milk if you want to make the smoothie less tick.

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blueberry cheesecake smoothie
blueberry cheesecake smoothie

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