If that sounds like you, you may be ready to take your smoothie relationship to the next, much sweeter step: vegan milkshakes.
We’re revamping the classic indulgence, packing it full of healthy fats and taking out the dairy. Now, we’re not saying that you should swap these in for your morning smoothie (we know you’d never cheat on your a.m. kale-blueberry blend), but these vegan milkshake recipes are perfect for those times when you’re craving a pint of Ben and Jerry’s. Rom-com viewing not required.
Keep reading for 8 vegan (and delicious) milkshake picks.
Chocolate, peanut butter, and banana is a trio that our taste buds fully support. Especially in this easy, five-ingredient milkshake with a “thick, creamy texture and tons of chocolate-peanut butter flavor” from the Minimalist Baker. Can’t do dairy? Have no fear—this recipe gets its creaminess from unsweetened almond milk.
A milkshake inspired by the coconut-chocolate-caramel Girl Scout cookie classic? Yes, please! The Frosted Vegan used almond milk and some cashews for extra creaminess, but also suggests coconut milk, which would “take this milkshake up one more notch.” Scout leaders, take notes.
A milkshake doesn’t have to mean chocolate. BeginWithin Nutrition blends up this dreamy shake with frozen peaches and coconut whipped cream. Her tip for the perfect whipped cream? “Place the can in the refrigerator for a few hours or overnight…the longer it is refrigerated the better!” Peaches may not be in season now, but buy them frozen (and organic— they’re on the dirty dozen list!) to enjoy all year long.
The classic Dairy Queen indulgence has been veganized, thanks to Amanda at Pickles & Honey. Coconut milk ice cream, pure maple syrup, and fresh mint leaves are just some of the better-for-you ingredients that make this milkshake such a hit. Her secret for that natural green color? Baby spinach (which means no judgement if you drink it at breakfast, too).
Subbing out ice cream does not mean losing the thick texture that makes milkshakes so delicious. Jessi, of Jessi’s Kitchen, writes, “The base is coconut milk so it lends a super creamy and rich base without being as heavy as ice cream. The chia thickens the shake and the chocolate and strawberry add sweetness and flavor.” Yes, yes, and yes.
Instead of using ice to thicken this milkshake, VeganRicha‘s Richa Hingle freezes almond milk in an ice tray to make frozen milk cubes for optimal creaminess. And those cookie dough chunks? They’re made with coconut oil and palm sugar for safe, edible cookie dough that you can feel good about.
Raw cashews, dates, nut milk, and vanilla beans are all you need to make this delicious milkshake. Edible Perspective‘s Ashley suggests adding cinnamon or ginger if you want to spice it up a bit. Her secret for an uber-thick shake? Spin the milkshake through an ice cream maker.
Chocolate almond milk is the secret to the rich flavor of this milkshake. Add frozen bananas, dates, vanilla, and espresso powder for a make-this-in-under-a-minute combo. Recipe Runner‘s Danae’s advice? “If you want to have a little more fun with the shake, top it off with dairy-free whipped cream and sprinkles, because hello…everything is better with sprinkles!” We’ll co-sign that.
Originally posted April 19, 2016. Updated August 12, 2018.
Is nine recipes not enough? Okay, here’s one more mega Well+Good reader favorite: The turmeric milkshake. And if you’re new to the world of smoothies, here are the five ingredients your blender (and you!) will love.
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