Sure, you can have milkshakes any time of the year, but summer gives you an excuse to really go to town with them. Try out some of these 3 delicious vegan milkshake recipes, and prepare for a totally worth it sugar overdose.
Cashews aren’t the first food that springs to mind when I think of milkshakes, but this might just do the trick. This also has about 12 grams of plant-based protein, so could double as a protein shake, right?
Using no plant based milk at all, the cashews give it a unique creamy taste, and you don’t even need to soak them.
- 1 banana
- 1/3 cup raw cashews
- 1/3 cup water
- 1 tablespoon pure maple syrup
- 1 tablespoon chia seeds (optional)*
- 1/2 teaspoon vanilla extract
- Pinch salt
- 1 cup ice cubes (about 5-6 large cubes
Place all ingredients in the pitcher of a high-powered blender. Blend on low until all ingredients are fairly well incorporated, then blend on high until completely pureed, for about 30 seconds. Pop it into a glass and off you go!
I’m pretty certain that there’s not much better in this world than peanut butter, and cookie dough. Put them together, and you’re guaranteed a milkshake from heaven.
- 1½ cups whole rolled oats
- ¼ cup chopped walnuts
- 8 soft Medjool dates, pitted
- 1 tablespoon ground flaxseed
- ½ teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- ½ cup creamy natural peanut butter
- 3 tablespoons warm water
- ⅓ cup chocolate chips
- 6 peanut butter oat cookie dough balls + 2 for garnish
- 1 cup almond milk
- Big handful of ice
- 2 big scoops of vegan vanilla ice cream*
- Chocolate sauce, optional*
- Whip cream, optional*
- Chocolate chips, optional*
- Make the Peanut butter oat cookie dough balls: In a food processor, pulse together the oats, walnuts, dates, flaxseed, vanilla and sea salt until well combined. Add the peanut butter and warm water and pulse until the mixture sticks together when you pinch it between your fingers. Transfer the dough to a bowl and stir in the chocolate chips. Scoop 1 tablespoon of the mixture for each dough ball and use your hands to roll them into balls.
- To make the milkshakes, combine 6 cookie dough balls with the almond milk and blend on high speed until smooth. Add a handful of ice and blend until combined. Add the ice cream and pulse 2 times just to combine. Don’t melt the ice cream. Pour into two glasses and garnish each with a cookie dough ball and with desired toppings.
- The remaining cookie dough balls can be stored in the fridge or freezer.
- Makes 2 milkshakes.
Sweet and simple, you can’t go wrong with good old chocolate. This is the easiest of these vegan milkshake recipes, but doesn’t mean it won’t still taste like heaven.
- 2 ripe medium or large bananas, peeled, chopped into pieces, and frozen
- 2 tablespoons unsweetened cocoa powder
- 2 pitted medjool dates
- 1/4cup almond butter
- 1 1/2cups almond milk (soy or hemp milk will work well, too)
So, which of the vegan milkshake recipes will you try next? Let us know which you enjoyed most!