Can you believe that this is a milkshake with 16 calories in it… how crazy is that?! Sounds too good to be true, but it’s not!
I love this stuff! I also really love pumpkin as y’all know by now.
I have a few more pumpkin recipes up my sleeve. Next up is pumpkin pie!!!
Who doesn’t love pumpkin pie?! Isn’t that like… the best part of Fall? This one is low fat to boot!
By the way… I’ve been so busy these days whipping up and double testing recipes for my cookbook, which will be out this December!
You guys I am so excited.
Y’all are going to LOVE it! For those who don’t know, it’s called “The VegAnnie Cookbook” and contains over 50 vegan, gluten-free recipes that are all super simple, easy, to make, and under $2 per serving.
It has all sorts of different recipes like Vegan Sloppy Joes, Oil-Free French Fries, and Lightened Up Chocolate Cake! You can catch some of the drool worthy pics on my Instagram. Cannot WAIT to finally share this with you all!
Update: the cookbook is now available, woohoo! Get your copy here.
Cost per serving: $0.23
Calories per serving: 16
Equipment you’ll need: blender
1.5 cups water
1/2 tsp xanthan gum
2 Tbsp pumpkin puree
2 dashes pumpkin spice
1/4 tsp liquid stevia extract
1 dash salt
7-10 ice cubes
1. Combine all ingredients in high-speed blender, and blend until smooth.
2. Top with vegan whipped cream and additional pumpkin spice, if desired.