Incredibly creamy dairy-free vegan milkshake. Cashew butter, coconut milk, and frozen bananas make this shake super thick, with a delicate natural sweetness from the healthy, homeade caramel.

Is this a milkshake or a smoothie? It’s healthy like a smoothie – because of the bananas and nutrient-dense coconut milk – but so decadent, creamy, and luscious like a milkshake. So imma call it a milkshake. 

Vegan Milkshake Ingredients

Bananas: Or b.a.n.a.n.a.s as my stuck in 2004 brain always sings. But seriously how amazing are frozen bananas? How do they create such a creamy ice-cream-like texture with no fat??  All while providing tons of fiber, potassium, and antioxidants! Give it up for bananas. They give this dairy free milkshake a delicious natural sweetness and creaminess.

Homemade caramel: You can use store-bought caramel but I suggest making a batch of my 3 ingredient vegan caramel. I know this recipe only calls for a 1/4 cup and a full batch of my recipe makes about 2 cups (you can always make a smaller batch) but believe me, you’ll want to make extra of this. I could eat it plain with a spoon (I did) and put it on everything.   

Traditionally caramel is made with butter and sugar – so good – but I like to treat my body like a temple (most days at least), so I like making this wholesome version. This three-ingredient caramel is derived completely from coconut (plus a little salt) – with coconut sugar and coconut cream making up the base of this. I like the sweet and salty combo so I add a little (sometimes a lot) of salt to oh so yummily (word?) contrast the sweetness. 

Cashew butter: When I initially tried to adopt a more paleo lifestyle and heard I had to give up legumes, I was a little annoyed. Then I found out peanuts were legumes and that I had to give up peanut butter and I was pissed. I used to be a peanut butter fiend. Polish off a whole jar in one sitting kind of addict. Just kidding (although I wouldn’t put it past myself). Anyway, I tried to replace it with almond butter which can be good…or ok…sometimes…if you’re in the right mood. But then I found cashew butter! And *bleep* me it’s delicious! Dare I say even better than peanut butter on some occasions? 

It makes this vegan milkshake even creamier than it would be with just the coconut milk and frozen bananas alone. The cashew butter has this amazing flavor that,  when paired with the homemade caramel, is so good it’s criminal. You have to try it to believe it. 
*I like using salted cashew butter for a delicious sweet-salty flavor combination. 

Coconut Milk: The queen of non-dairy milk alternatives – so creamy you can’t believe it’s not dairy-based. It adds even more creaminess to this vegan milkshake. Feel free to use any milk you’d like in this though. Almond milk doesn’t have as much fat so it won’t add as much creaminess, but it’s a great alternative if you’re watching your fat intake. 

Coconut milk also makes a delicious whipped cream to top this shake with. The key is to use a can of coconut milk that’s been chilling in your fridge overnight (I like to keep a couple of cans in my fridge at all times so I’m ready to go). As it chills, a thick white cream settles at the top of the can. This is the only part you’ll want to use to make coconut whipped cream. You can reserve the left over liquid and use in smoothies.

Brand matters a lot when it comes to making a light and fluffy coconut whipped cream. My favorite brands are Whole Foods 365 and Nature’s Charm Coco Whipping Cream. 

Optional Add-ins

Maca: I add this to so many smoothies to give me natural subtle energy (coffee makes me way too anxious) and for its plethora of health-benefits like having tons of antioxidants. In addition to helping you rise in the morning, it can also ahem help you *rise* to the occasion. Fun fact: Maca is thought to help treat erectile dysfunction and also increase libido. 

Cacao: This would add a rich chocolatey flavor that would be delicious. It would also add tons of health-benefits like antioxidants, protein, fiber, and give you an energy boost from the caffeine present in cacao. 

Flax seeds: These would add a nice crunch and omega 3s. It would thicken this dairy-free shake even further. 

Chia seeds: Similar to flax seeds, adding chia seeds would add omega 3s, fiber, protein, and would add thickness and crunch to the shake. 

Hemp seeds: These would add additional omega 3s, healthy fat, and minerals.

Chocolate chips: I mean what couldn’t you add chocolate chips to, to improve? 

Cinnamon: This would add in some spicy sweetness as well as even more antioxidants and anti-inflammatory benefits. 

Protein: If you wanted to add protein to this smoothie, start with one scoop of your favorite kind. Depending on the sweetness and thickness of your protein powder you may have to alter the bananas or coconut milk ratios. 

Substitutions

When I was procrastinating something important one day, I got really into this recipe and sauteed some fresh bananas in a little coconut oil and cinnamon then froze them. I made this smoothie with them the next day. It was delicious. If you’ve got the time, calorie, and fat expenditure give it a try. 

Depending on your dietary goals/needs/ guidelines you can substitute the cashew butter for almond butter, peanut butter, pecan butter or any nut butter for a different, but I’m sure equally delicious, flavor. If you have a nut allergy, I’d suggest sun butter! 

The most time-consuming part of this smoothie is the caramel. It’s a lot to make it just for this smoothie so I’d suggest making a big batch that you can store in the fridge in an airtight mason jar. Or depending on your diet preferences, feel free to substitute a store-bought caramel of your choice. 

If you don’t feel like making the caramel or would like a simpler, even more wholesome alternative – substitute some dates! Dates have a natural caramel, brown sugar flavor that would work very well in this shake! 

If you don’t like the taste of banans or are sick of them as a vegan/paleo substitute for dairy in ice cream and smoothies you could alternatively freeze coconut milk in an ice cube tray and use that instead. It would add more fat but would be delicious nonetheless. 

Feel free not to use canned coconut milk if you’re watching your fat intake or don’t like the flavor. Almond milk, flax milk or even shelf/boxed coconut milk would provide a more subtle flavor and less fat. 

Tips for a perfect vegan milkshake

1. Stick to frozen bananas instead of fresh. The texture that frozen bananas create is far different from that of fresh. It creates an ice-cream like quality that is essential for this dairy-free milkshake. Using fresh bananas would create something more similar to a smoothie. For best results freeze bananas overnight. 
2. Avoid Ice: It doesn’t always blend well and therefore can create an off texture. The frozen fruit will do the trick perfectly. 
3. I use a Vitamix which is a super high powered blender, but if yours isn’t as strong feel free to add more liquid. Wouldn’t want you to run out the motor on your blender! 
4. I like to start off at a low speed and gradually increase the speed until all the ingredients are almost fully combined, then go back to low to finish off. 

Looking for more frozen treats? Check out my Rose-Golden Milk Smoothie Bowl or this Healthy Mangonada Recipe!

Let me know in the comments below how your shake turned out or any fun additions or substitutions you made! Take a photo of your creation and tag me on Instagram @wholesomehedonista

Nutrition Notes: Serving size: 1 milkshake Number of servings: 2. Calories per serving: 671 (without whipped cream). Fat: 19.2g. Carbs: 125g. Fiber: 7.5g. Sugars: 36.7g. Protein: 10.4 g.

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