Healthy Strawberry Milkshake Recipe | No Ice Cream

This healthy vegan strawberry milkshake is a cold and creamy treat, perfect for a warm summer day. The fruit, nuts, and brown sugar make it a healthy alternative to dairy based shakes.

Why You Should Make This Milkshake

I tried different ways of making a healthy strawberry milkshake that is also vegan, and this one became my favorite! It’s smooth and creamy without the addition of any dairy.

Nutrition Note: Strawberries are packed with vitamin C which helps keep your immune system strong. They also add fiber, which makes this shake more filling than you’d expect. And their natural sweetness makes you forget you’re drinking something healthy.

Enjoy it as a pre- or post-workout snack, as a quick breakfast, or topped with some coconut whipped cream for a special dessert. It’s easy to make and can be whipped up in your blender in just a few minutes.

Key Ingredients

FRESH or FROZEN STRAWBERRIES:
  If using fresh strawberries you can freeze them in advance. Wash them very well in a bowl of fresh cold water as soon as possible after buying or picking them. Add 1/4 cup white vinegar and let the strawberries sit for 10 minutes. Drain them in a colander and rinse.

Slice them up and place on a plate lined with parchment paper or even leave them whole if they are small. Remove the green tops if you wish, but since they are edible this step is optional!

I like the convenience of buying frozen fruit because it makes it easy to make this shake anytime. During summer you may be able to find fresh berries on sale and freeze them.

• CASHEWS:
  Cashews add a creamy texture to this vegan milkshake, and are a great substitute for ice cream.

Soak the cashews for at least 30 minutes to make them easier to blend. If you don’t have a high speed blender, the cashews should be soaked overnight in a bowl of water just enough to cover them. Then simply drain them before using.

To save time, you can boil them in water for 5 minutes, then drain them and rinse in cold water.

• COCONUT MILK: For the creamiest shake use full fat coconut milk from a can, not light coconut milk or coconut beverge from a carton.

Since the coconut milk will add a coconut flavor to the shake you can use another type of milk like almond, soy or oat milk. The shake will be a little thinner, so simply increase the amount of cashews by 2 tablespoons, or add a few more strawberries.

• COCONUT SUGAR:
I recommend that you use coconut sugar or unrefined brown sugar, such as Demerara or Molasses sugar.

It gives shakes, smoothies,  and baked goods a slightly caramel flavor, as well as some health benefits. Coconut sugar contains small amounts of:

• Minerals and Electrolytes
• Trace amounts of nitrogen, Vitamin C, antioxidants, and short – chain fatty acids
• It also contains a small amount of inulin, a fiber that helps to improve digestion.

LEMON: The tartness of the lemon juice really adds a lot to the this shake and compliments the strawberry flavor.

• VANILLA:
Make sure to use pure vanilla extract and that the vanilla you buy does not say ‘Imitation’ on the label.

Tools You’ll Need

• Blender
• Citrus juicer (optional)
• Knife
• Small cutting board
• Small saucepan (if boiling the cashews)

* If using whole, frozen strawberries put them into a bowl and let them defrost on the counter for 5-10 minutes before using, since they will be very hard and may be difficult to blend.

Ingredients

This recipe makes two 12 ounce (350 mL) shakes:

1 cup raw cashews (soaked and drained, if necessary) 180g

1/2 cup full fat canned coconut milk (118 mL) other plant-based milk of your choice may be used

3 -4 tablespoons coconut sugar or brown sugar. 45g

1 T fresh lemon juice 15 mL

1 1/2 cups sliced OR 2 cups whole frozen strawberries. 230g

1 teaspoon pure vanilla extract (optional)

Instructions:

Soak the cashews for 30

Place first 4 ingredients in blender and blend on medium speed for 1 minute until very smooth.

Add strawberries and vanilla and continue to blend on medium speed for another minute until strawberries are completely blended.

I always use the tamper that came with my blender to make sure everything continues to blend smoothly. If you don’t have a tamper, just turn the blender off a couple of times and mix it with a long handled wooden spoon or spatula.

Be careful not to blend the shake for too long since this will make it too thin and change its consistency.

Pour into chilled glasses, or into your commuter mug to take with you!

Tips and Substitutions:

What’s great about this shake is that it is easy to substitute ingredients. It is the most delicious and creamy when using half cashews and half coconut milk.

The strawberries can be substituted with any of your favorite berries. r a mixturies or raspberries work well with this shake, so experiment with your favorite! Just make sure to use frozen fruit for a cold and creamy treat.

If you use light coconut milk or another type of plant-based milk such as almond or soymilk, it may result in a bit thinner consistency

If not using your coconut milk within 2 days, transfer it to a plastic container and freeze it.

It can be defrosted in the refrigerator. Just place it in the fridge 1 day before you plan to use it again. Freezing will not change the texture of coconut milk.