Creamy vegan banana milkshake with those over-ripe bananas!
This creamy vegan banana milkshake is so simple it hardly justifies the name of a recipe. But some things just need writing down clearly, so people can enjoy them. It’s also another way of using up those ripe bananas. There are so many ways to use them up that they should never go to waste from now on. You’ve already got banana fritters, banana pancakes & banana bread and here’s the milkshake.
Essential pieces of equipment for this easy win!
You do need a very high speed blender – nutribullit or jug blender will do. It’s also important to soak the cashews properly first – I suggest boiling water for 30 minutes to an hour to get them really soft. There’s not much extra sugar – just a little maple syrup for added flavour, and some vegan vanilla icecream. You can play around with the quantities a bit to make it thicker or thinner.
What’s in it – mainly store cupboard staples for any kitchen
The quantities are only a suggestion that works for me – so feel free to vary. A hint of cinnamon is nice as is a little vanilla essence, but they can be left out if you prefer. Coconut milk is nice but cashews and plant milk – oat, soya, coconut or almond – are essential. Soya or oat icecream really adds to the experience – I like Swedish Glace! There are other brands you can use too. This quantity will give you 4 half pint glasses whilst allowing for some ice.
The final step for a summer afternoon treat
It’s good idea to chill it down a bit after making as the blender warms the liquid up a bit. But if you’re in a hurry, don’t worry just slurp away. This delicious & creamy vegan banana milkshake can be whipped up in a moment……! But don’t forget the ice cubes and a nice colourful paper straw! If you like this – try my super tasty & very easy mango lassi! If you want to max it up on the bananas – there’s also this super luscious banoffee pie!
Creamy vegan banana milkshake
Ingredients
Method
- weigh the cashew nuts into a heat-proof bowl and pour in some boiling water - leave for 30 minutes
- after they've soaked for 30 minutes, drain the water off and add the softened cashews to the blender.
- peel the sufficiently ripe bananas, and put them in the nutribullet or other high speed blender.
- weigh in the other solid & liquid ingredients except the plant based milk & ice cream - cinnamon, maple syrup, vanilla essence, coconut milk - whilst the cashews soften.
- blend for at least a minute and probably longer until it's perfectly smooth. It may be necessary to add a little plant milk to get it sufficiently liquid to blend properly.
- open blender and add in the ice-cream (if using) and the rest of the plant based milk and blend for another minute.
- Serve it with a glace cherry to set off the colour if you fancy.
Nutrition
Notes
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