Vegan Milkshake Without Ice Cream

Name: Vegan Milkshake Without Ice Cream
Prep time: 12 min
Cook time: 5 min
Total time: 4 h 17 min
Yield: 4 servings
Ingredients: 2 ½ cups unsweetened non-dairy milk such as oat or soy, divided; 2 tablespoons corn starch; ⅔ cup raw cashews; ⅔ cup sugar; 2 teaspoons clear imitation vanilla; ¼ to ⅓ cup unsweetened non-dairy milk; approx. ½ teaspoon guar gum powder, optional; Optional flavorings, see Notes

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Prep Time
12 mins
Cook Time
12 mins
Additional Time
4 hrs
Total Time
4 hrs 17 mins
Servings
4 servings
Calories
305 kcal
Course
Dessert
Cuisine
American

Vegan Milkshake Without Ice Cream

Finn Russell

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Vegan milkshakes are easy to make from scratch and taste SO good no one will miss the dairy! Instead of using non-dairy ice cream, this recipe shows you how to make "milkshake cubes" - keep some in the freezer and when a craving hits, blend up a vegan milkshake in no time!

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Ingredients

Servings

For the Base:

2 ½ cups unsweetened non-dairy milk such as oat or soy, divided
2 tablespoons corn starch or arrowroot
⅔ cup raw cashews or 3 tablespoon of your favorite nut or seed butter
⅔ cup sugar or maple syrup, date paste, etc; will alter flavor
2 teaspoons clear imitation vanilla or pure vanilla extract

To Blend a Milkshake:

¼ to ⅓ cup unsweetened non-dairy milk
approx. ½ teaspoon guar gum powder, optional see Notes for more options
Optional flavorings, see Notes

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Instructions

Note: as written this makes enough to fill two standard ice cube trays, which will make 4 small milkshakes. Scale as needed.
In a small saucepan combine 1 cup of the milk with the corn starch. Whisking frequently, bring just to a boil over medium heat. After a few seconds, remove from heat and set aside.
In a high-speed blender combine the remaining 1½ cups milk and cashews. Blend on high until completely smooth. Add the sugar, vanilla, and thickened starch mixture, and blend again to combine. Pour into an ice cube tray or other freezer-safe container, and freeze for a minimum of 3 to 4 hours. Once frozen, use a butter knife to pop the cubes out of the tray, and either make a milkshake or transfer to a freezer storage bag.Note: the mixture does not freeze rock-solid. So if freezing as one piece, you'll be able to use a sturdy knife to cut it into smaller chunks. This helps with blending.
To make a milkshake, combine 8 cubes (185 g), or half of the frozen mixture, with ¼ cup milk. Start on low speed and increase to high, blending just until creamy. Stop to stir and add another tablespoon of milk, if needed. Add the guar gum, if using, and blend for a few more seconds. *For the best results don't blend more than 2 servings at a time.
Tips: For extra thick and creamy vegan milkshakes, use no more than ⅓ cup non-dairy milk per 8 cubes (185 grams), and try not to over-blend. If the milkshake becomes too thin, add more frozen cubes or a few slices of frozen banana.
Pour into a frosted glass, add whipped cream or other toppings, and enjoy!

Notes

Ways to Thicken a Milkshake
The cornstarch helps, but there are other tricks you can use to make any milkshake thicker, less icy, and prevent separation:
Flavors
Guar gum: Guar gum is cold soluble and commonly used in commercial non-dairy milks and even in dairy-based milkshakes. With Modernist Pantry's "Perfected Guar Gum" you only need about ½ teaspoon of powder per milkshake Be sure to review the directions on the brand you're using.
Frozen banana: Just a few slices of frozen banana will boost the thickness of a milkshake without adding too much banana flavor. If you want a banana milkshake add more! You can even replace some of the frozen cubes with banana for a low-fat milkshake.
Silken tofu: A large spoonful of silken tofu adds protein and a creamy density.
Protein powder: For a protein shake, add your favorite plant-based protein powder to the blender. Depending on the flavor and your desired result, you may only need a small amount, not necessarily a full scoop.
Chocolate: Add 2 to 3 tablespoons of vegan chocolate sauce and a teaspoon of cocoa powder. Taste and adjust sweetness.
Strawberry: Add ¾ to 1 cup fresh or frozen strawberries per shake.
Peanut Butter: Use peanut butter instead of cashews in the milkshake cubes, or simply add 1 to 2 tablespoons of peanut butter to the blender. For a reduced fat option, use powdered peanut butter such as PB2.
Nut-Free Sunbutter: For a nut-free vegan milkshake, use sunflower seed butter in the base and oat or soy milk
Mint: Add a scant ¼ teaspoon peppermint extract and/or fresh mint leaves. Also great combined with the cookies & cream option below!
Shamrock shake: In addition to the mint mentioned above, add a few drops of natural green food coloring or fresh spinach leaves.
Cookies and cream: add 3 or 4 Oreos or other vegan sandwich cookie per serving.

Nutrition Information

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Calories 305kcal (15%) Carbohydrates 32g (11%) Protein 11g (22%) Fat 12g (18%) Saturated Fat 1g (5%) Cholesterol 0mg (0%) Sodium 30mg (1%) Fiber 3g (12%)