Tastes like a milkshake however sneaks in a veggie? We’re right here for it! This 7-ingredient vegan vanilla tahini shake tastes decadent however has a secret: Cauliflower is the bottom and it’s fully undetectable!
This naturally sweetened, more healthy dessert (whats up, iron and calcium!) is one you’ll wish to make time and again. Let’s get mixing!
We regularly get requests for CREAMY banana-free smoothies and shakes (not a straightforward feat!). However pals, right this moment your want is our command! This banana-free shake depends on coconut milk ice cubes and frozen cauliflower to create a shake that doesn’t skimp on creaminess!
So subsequent time you’ve slightly coconut milk leftover after making a recipe (like dairy-free coffee creamer or crème brûlée), freeze the additional in an ice dice tray. Then once you’re craving a vanilla shake, dessert is simply 10 minutes away!
Add the coconut milk ice cubes to a blender with frozen cauliflower, common ice cubes, tahini, vanilla, and maple syrup. Then add a thinner dairy-free milk (we like almond) to get it mixing.
Mix till creamy and clean, divide between glasses, and begin sipping away!
We will’t wait so that you can do this tahini shake! It’s:
Decadent but nourishing
& SO scrumptious!
It tastes like a vanilla milkshake however sneaks in a veggie and a few satisfying wholesome fat.
Extra Scrumptious Vegan Shakes
Should you do this recipe, tell us! Go away a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 2 (~8-ounce servings)
COCONUT MILK ICE CUBES
- 1 (14 oz.) can full-fat coconut milk (a thick, creamy model is greatest // there might be ice cubes left over after this recipe*)
VANILLA TAHINI SHAKE
- 2/3 cup dairy-free milk (plain, unsweetened // we like almond)
- 1/2 cup frozen cauliflower*
- 1/2 cup ice cubes
- 5 standard-size (~2 Tbsp every) coconut milk ice cubes
- 3 Tbsp tahini (discover our favourite manufacturers here)
- 3 Tbsp maple syrup
- 1/2 tsp vanilla extract
*Coconut milk ice cubes: After we solely use a partial can of coconut milk in recipes, we freeze the remaining in an ice dice tray for recipes like this one!
*This recipe works with store-bought frozen cauliflower or with uncooked cauliflower frozen (forward of time) on a parchment-lined baking sheet.
*Vitamin data is a tough estimate calculated with out non-obligatory elements.
Serving: 1 (~8 oz.) serving Energy: 325 Carbohydrates: 28.6 g Protein: 5.5 g Fats: 22.1 g Saturated Fats: 10.3 g Polyunsaturated Fats: 5.5 g Monounsaturated Fats: 5.1 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 108 mg Potassium: 353 mg Fiber: 3 g Sugar: 20.5 g Vitamin A: 3 IU Vitamin C: 16 mg Calcium: 281 mg Iron: 2.8 mg