Strawberry Vegan Milkshake
Servings: 2
Canned coconut milk is the secret to this thick strawberry vegan milkshake, blended with frozen strawberries, maple syrup and vanilla. No ice cream needed, and it passed the taste test with my kids and their friends.
Ingredients
- 1 (14 ½-oz) can coconut milk
- 1 tbsp pure maple syrup
- 1 ½ cup strawberries frozen
- 1 tsp pure vanilla extract
Instructions
- Combine the coconut milk, strawberries, maple syrup and vanilla in a blender and blend until smooth.
- Pour into glasses and serve immediately, or transfer to an airtight container and refrigerate for several days or freeze for several weeks.
Notes
- Make It Thicker: For an extra-thick shake, blend in 1/4 cup raw cashews, soaked at least 20 minutes, or 2 tablespoons cashew butter.
- Fruit Swaps: Use frozen peaches in place of the strawberries for a peach milkshake.
- Milk Tip: Use full-fat canned coconut milk for the thickest shake, and shake the can well before opening.
- Storing: Refrigerated leftovers thicken as they sit, so shake or reblend before serving. If you freeze it, let it thaw for about 15 minutes, then blend again.
Nutrition
Serving: 16oz, Calories: 226kcal, Carbohydrates: 22g, Protein: 1g, Fat: 13g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 161mg, Potassium: 191mg, Fiber: 2g, Sugar: 12g, Vitamin A: 13IU, Vitamin C: 64mg, Calcium: 28mg, Iron: 1mg
