Ingredients
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1/2 cup vegan kimchi (store-bought or homemade)
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1/2 cup unsweetened coconut milk
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1/2 cup spinach leaves
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1/4 cup cucumber, peeled and chopped
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1/4 cup carrots, chopped
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1/4 cup pineapple chunks
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1/2 tsp Korean red pepper flakes (gochugaru), adjust to taste
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1/2 tsp soy sauce or tamari (gluten-free option)
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1/2 cup ice cubes (optional, for extra chill)
Directions
Blend until all the ingredients are well combined, and the smoothie is smooth.
Taste the smoothie and adjust the spiciness by adding more Korean red pepper flakes if desired.
If you prefer a colder smoothie, add ice cubes and blend until the desired chillness is achieved.
Pour the Kimchi Vegan Smoothie into a glass.
This Kimchi Vegan Smoothie brings the bold flavors of Korean cuisine into your breakfast routine. Adjust the spiciness to your liking with Korean red pepper flakes (gochugaru). Enjoy a fusion of flavors in every sip!
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Steps
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1
Done
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In a blender, combine the vegan kimchi, unsweetened coconut milk, spinach leaves, chopped cucumber, carrots, pineapple chunks, Korean red pepper flakes (gochugaru), and soy sauce (or tamari). |
