If you’ve been craving something cool and sweet to escape that summer heat, why not try a vegan milkshake? I’ll share all the nitty-gritty details on how to make a dairy free milkshake in your own home! I have two different flavours of vegan milkshakes coming your way. If you are a strawberry fan or a chocolate fan- I got you covered. Or if you can’t decide, maybe you’ll just have to make both.
Why You’ll Love these Vegan Milkshakes
- These vegan milkshakes are uber refreshing. With the hot season upon us, you are going to want a drink that keeps you cool and these healthy milkshakes will do just that!
- Make sure you plan ahead a little- you need to freeze the coconut milk beforehand, and soak the cashews, but planning ahead is SO WORTH it when it comes to these dairy free milkshakes.
- These healthy milkshakes are SO creamy, coconutty, smooth and naturally sweetened, thanks to the dates!
are you team chocolate or team strawberry?
OK, the chocolate dairy free milkshake tastes like a frosty from Wendy’s- it’s SO satisfying. And for a girl who grew up dipping her french fries into her frosty- it’s really nice to have that cold, chocolate-ly goodness back in my life. My Picky Husband loved it as well- now we just need to bake some fries to go with it.
BUT, sometimes the richness of a vegan chocolate milkshake just makes you extra thirsty and you kind of crave something a little lighter- I get you. If that’s the case, the strawberry shake is just for you. This tastes like a sip of summer. When strawberry season comes around- watch out, I’ll probably have a strawberry vegan milkshake err day. (JK, but maybe… )
How to make dairy free milkshakes
Whether you are making a strawberry or a chocolate milkshake, you only need 5 ingredients. And you basically just need to throw everything in a blender and blend it until it’s smooth. But before the blending process, you need to plan ahead a little. Start by taking a can of full fat coconut milk and blending it until it’s smooth and combined. Then add it to an ice tray and freeze it overnight. You don’t have to freeze it in an ice tray but it just makes the blending process easier if the coconut milk is frozen in small pieces.
Once step one is done (AKA freezing the coconut milk), you need to soak the cashews. You can either soak these overnight in a bowl or you can soak them in boiled water for 30 minutes before you blend everything together. The soaking of the cashews just helps to break down the nut so the blending process is easier.
You will need a high-speed blender to get the right consistency for these vegan milkshakes. I’m in love with my Vitamix, and it works like a charm. If you don’t have a high-speed blender, I would suggest blending the ingredients in small batches until they are broken down. Then at the end add all the blended batches back into the blender and blend to fully incorporate. I used my tamper for my Vitamix to get the right consistency, and it helped big time.
Once the coconut milk is frozen and the cashews have soaked, add the coconut milk to the blender. Drain the water from the cashews and add them to the blender along with the dates (pits removed), the milk, and either the cocoa/cacao or the strawberries. A word about the dates- make sure they are fresh, so with a squishy/gooey texture. If they are hard, they won’t blend easily. Add more milk if you are having trouble getting a smooth consistency and enjoy!
Looking for more summer vegan drinks?
Whatever side you are on, chocolate or strawberry, I think you’ll be super pumped about these vegan milkshakes. They are super easy to make once the soaking and freezing of the coconut milk and cashews has happened. Fully embrace dipping your french fries into either dairy free milkshake, then you’ll have dinner and dessert all in one. That’s a
the perfect vegan milkshake
Ingredients
Strawberry Milkshake
- 1 can full fat coconut milk (400mL- frozen into cubes beforehand)
- 1/2 cup raw cashews (either soaked overnight covered in water or in a bowl of boiled water for 1 hour)
- 1 cup almond milk
- 3/4 cup frozen strawberries
- 3 medjool dates (pits removed)
Chocolate Milkshake
- 1 can full fat coconut milk (400mL- frozen into cubes beforehand)
- 1/2 cup raw cashews (either soaked overnight covered in water or in a bowl of boiled water for 1 hour)
- 3/4 cup almond milk
- 2 tbsp cacao powder (or cocoa powder)
- 4 medjool dates (pits removed)
Instructions
Strawberry Milkshake
- It is best to prepare this the night before. Soak the cashews in a bowl of water (water needs to cover the cashews fully).
- Open the can of coconut milk, and mix it thoroughly as it usually separates the coconut cream from the coconut water. Then pour into an empty ice cube tray and freeze overnight or at least for 3-4 hours. (you could freeze this any way you want but just make sure it is easy for you to break up once you are ready to start blending your milkshake ingredients!)
- Once everything is soaked and frozen, drain the water from the cashew bowl and add the cashews to a high-speed blender. Add the coconut milk ice cubes, frozen strawberries, almond milk and 3 dates without their pits. Blend at high speed until smooth. If having trouble getting it smooth add an additional 1/4 cup of almond milk (or dairy-free milk of choice) at a time.
- Top with coconut whip (see recipe in notes), coconut flakes or whatever your heart desires. Best to enjoy immediately.
Chocolate Milkshake
- It is best to prepare this the night before. Soak the cashews in a bowl of water (water needs to cover the cashews fully).
- Open the can of coconut milk, and mix it thoroughly as it usually separates the coconut cream from the coconut water. Then pour into an empty ice cube tray and freeze overnight or at least for 3-4 hours. You just want the coconut milk to be very chilled and at least almost frozen because this will add to the thickness and coldness of the milkshake.
- Once everything is soaked and frozen, drain the water from the cashew bowl and add the cashews to a high-speed blender. Add the cocoa powder, the coconut milk ice cubes, almond milk and 3 dates without their pits. Blend at high speed until smooth. If having trouble getting it smooth add an additional 1/4 cup of almond milk (or dairy-free milk of choice) at a time.
- Top with nuts (I used pistachios) and melted chocolate (optional). Best to enjoy immediately.
Notes
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This really looks amazing š
Thanks Em:) We will have to have some this summer together š
Iām going for the chocolate one first. Might skip the fries and just sit in the sun sipping this deluxe creation!