I grew up enjoying a strawberry milkshake for dessert on many hot nights. Nothing says summer quite like strawberries! And nothing says stomach pains and bloated bellies quite like milk, the #1 food sensitivity out there. So to avoid those unpleasant side affects, I’ve upped the ante and removed the milk and made a plant-based milkshake that taste amazing AND leaves you feeling amazing! I’ve made this during sleepovers and the kids will sip on this while munchin’ on some homemade popcorn. Easy peasy.
This simple and tasty recipe is the first one I’m sharing from my new book, Simple Green Meals.
I cannot wait for you to get my new book, which comes out September 11, 2018!!! Which is pretty much a blink away. I’ve spent the last 18 months testing, creating and recreating recipes that are dairy free, gluten free (90% of them are!), vegetarian and 100% plant-powered. If you’re ready to try the tastiest vegetarian recipes out there (I really mean that)— then pre-order Simple Green Meals now.
If you’re still not sure, make this recipe and taste it. Then you’ll be hooked!
This simple plant-based alternative to a strawberry milkshake has passed the taste test with Jackson and Clare, my kids, and their friends—so trust me, it’s a winner! Feel free to swap out the coconut milk for another nut milk you prefer, such as cashew milk or almond milk.
This simple plant-based alternative to a traditional strawberry milkshake has passed the taste test with my kids and their friends—so trust me, it’s a winner! (Plus you won’t suffer the bloating or breakouts that traditional strawberry milkshakes can cause.) Feel free to swap out the coconut milk for another nut milk you prefer, such as almond milk or cashew milk.
- 1 can (13 ounces) full-fat coconut milk
- 1 tablespoon pure maple syrup
- 1 1/2 cups frozen strawberries
- 1 teaspoon pure vanilla extract
- In a blender, combine the coconut milk, strawberries, maple syrup, and vanilla.
- Blend until smooth (puree).
- Pour into 2 glasses and serve immediately, or transfer to an airtight container.
- Keep refrigerated for several days or frozen for several weeks.
For an extra-thick shake, add to the blender 1⁄4 cup presoaked raw cashews or 2 tablespoons cashew butter.
Keywords: milkshake recipe, vegan milkshake, mylk, strawberry milkshake, strawberry milkshake recipe