This recipe originally appeared on PETA.org.
2 cups chopped red kale, center stems removed
2 cups nondairy milk
1 pear, cored and diced
1 frozen banana, sliced
6 oz. soft silken tofu
2 Tbsp. almond butter
2 Tbsp. flaxseed oil
1-2 Tbsp. agave nectar (optional; another sweetener can be substituted)
1 scoop vegan vanilla-flavored protein powder
- Place the kale and nondairy milk in a blender and process until completely smooth.
- Add the remaining ingredients and blend until completely smooth.
Makes 2 16-ounce servings