Does it taste like a creamy milkshake but has a sneaky veggie in there? This is the shake for you! This seven ingredients vegan tahini vanilla shake is decadent, but it has a secret! Cauliflower makes up the base of this delicious and undetectable shake.
Often, we get asked for banana-free smoothies or shakes that are CREAMY (not easy to achieve!). Today, we are granting your request! This shake is banana-free but still creamy!
Next time you have some coconut milk left over after making a recipe, like dairy-free coffee creamer (or creme brûlée), put it in an ice cube tray and freeze. When you want a vanilla smoothie, it’s only ten minutes away.
Then add a thinner dairy-free milk (we like almond) to get it blended. Add a light dairy-free milk to the blender (we prefer almond).
COCONUT MILK Ice Cubes
1 (14 oz.) Can full-fat coconut cream (the best brand is a thick, creamy one // you will have some ice left after the recipe*).
VANILLA TAHINI SHIAKE
34 cup non-dairy milk plain, unsweetened (we like almonds)
Half a cup of frozen cauliflower florets
Half a cup of ice cubes
Coconut milk ice cubes in standard size (2 Tbsp per cube)
3 Tbsp tahini (find our favorite brands here)
Maple syrup 3 Tbsp
1/2 tsp vanilla extract
Make full-fat frozen coconut milk ice cubes. Open a full-fat can of coconut milk at least six hours before you want to drink your milkshake. Mix it until the mixture is creamy and smooth, with no separation in coconut cream from coconut water. Transfer it to a blender and mix well, or to a tightly-sealing container to shake. Pour the coconut milk mixture into an ice cube tray and freeze.
VANILLA TAHINI SHAKE: To make a vanilla tahini shake, add dairy-free icecubes and coconut milk ice cubes to a blender. Blend until smooth and creamy.
Enjoy it on its own, or add coconut whipped cream for an extra indulgent touch!
Enjoy best when you can!