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. It’s packed with recipes that are dairy free, gluten free, vegetarian and 100% plant-powered. If you’re ready to try the tastiest vegetarian recipes out there (I really mean that)— get it!
A plant-based dessert that rawks!
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.
If you’re still not sure, make this recipe and taste it. Then you’ll be hooked! (you can thank me later, okay?)
Mylk vs. milk
Why do I recommend using a non dairy milk in this recipe? Well, one of the top food sensitives in the United States is to dairy. If you often drink milk and suffer from a bloated belly, burgling tummy or skin issues— you could be one the many. I know that dairy bothers me, so we try and do plant-based milk as much as possible. And you know what? I don’t miss the dairy! I have grown to love coconut milk and almond milk in mostPrint
- 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.
Keywords: milkshake recipe, vegan milkshake, mylk, strawberry milkshake, strawberry milkshake recipe