It in all probability appears odd to be writing a couple of milkshake simply as the autumn air begins to breeze into my world…
…however the reality is, my daughter found this vegan milkshake (by way of the Hawaii-based influencer Earthy Andy) earlier in the summertime, and acquired me so hooked, I don’t see myself giving it up simply because I dwell in New York and never Infinite Summer season Oahu. I make them for dessert, however they’re simply pretty much as good for breakfast or after I want a day power increase.
The shake is made with frozen bananas, peanut butter, nut milk and medjool dates, and it no joke tastes precisely like a creamy, non-vegan shake you’d decide up at your native California drive-thru. We’ve been riffing on it, including strawberries, switching out almond butter for peanut butter, lowering the nut milk so it seems thicker, extra ice-cream like — all the higher for banana splits topped with extra bananas and a few chopped peanuts. Bonus: In the event you’re like me, you’ll be glad you might have a non-banana-bread approach to make use of all these bananas you shove within the freezer as a result of they’re about to go rotten.
Strawberry-Peanut Butter Milkshake
Generally I let the components sit within the pitcher for 5 minutes to permit the bananas to thaw ever so barely. It helps get to the specified slushy consistency sooner. Primarily based on Andrea Hannemann’s Vanilla Vegan Caramel Shake.
Makes 1 shake.
5 medium ice cubes
1 giant banana, frozen and damaged into a number of items (I break into chunks earlier than freezing)
1/3 cup almond milk (or your favourite alt milk)
1 medjool date (pitted, I get mine at Dealer Joe’s)
heaping tablespoon pure peanut butter
3 giant strawberries (plus one non-obligatory one for garnish)
Add every thing to the pitcher of a blender and course of till mixed and milkshake-thick. Garnish with an additional strawberry, in case you’re feeling fancy.
P.S. Three throw-together breakfasts and an ideal snacking cake for fall.