To make this creamy vegan eggnog smoothie, you'll add frozen bananas, water or coconut milk, pecans, coconut sugar, vanilla extract, nutmeg, and cinnamon to a high-powered blender. Blend that fantastical combination of goodness on high for a chilly minute or two, pour into a glass, and guzzle.
Course: Breakfast, Smoothie
Author: Ashley Melillo | Blissful Basil
Add all ingredients to a high-speed blender. Blend on high for 2-3 minutes or until very smooth.
Pour into a glass and top with ground nutmeg, if desired.
*To turn this smoothie into a decadent vegan eggnog mylkshake, simply swap out some of the water for full-fat coconut milk. I recommend ⅓ to ½ a cup coconut milk with ⅔ to ½ a cup water, depending on your desired richness.