Vegan Milkshake: Banana Caramel Cashew Butter (Dairy-Free, Paleo)
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, homemade caramel.
Servings: 2 milkshakes
Calories: 671kcal
Equipment
- High powered blender
Ingredients
- 1/4 cup vegan caramel recipe see notes below / (+more for topping)
- 1/4 cup cashew butter + more for topping
- 4 bananas frozen
- 2 cups coconut milk or other non-dairy milk
- 1 teaspoon vanilla
- 2 tablespoons maple syrup optional
- dash of cinnamon optional
Coconut Whipped Cream (optional)
- 1 13.5 oz can canned full-fat coconut milk
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Place the frozen bananas in a large high speed blender (I use this Vitamix) with homemade caramel, cashew butter, coconut milk, and vanilla ( + cinnamon and maple syrup optionally).
- Blend until smooth, stopping and scraping down the sides or using a tamper as needed.
- Serve in a caramel rimmed glass. Top with coconut whipped cream (see recipe below).
Coconut Whipped Cream (optional)
- Scoop out the solid white cream from the top of a chilled* can of coconut milk. Leave the rest of the liquid in the can to use in smoothies.
- Place solid cream into a chilled bowl.
- Whip for about 30 seconds then add in optional flavorings like vanilla extract and/or sweetener of your choice.
- Continue whipping until light and fluffy.
Notes
Feel free to use store-bought caramel, but I'd recommend my 3 Ingredient Vegan Caramel.
If making coconut whipped cream, you'll want to use the white hardened cream top from a chilled (overnight) can of coconut milk.
Nutrition
Calories: 671kcal