Creamy Vanilla Tahini Shake
A SUPER creamy vanilla tahini shake with a hidden veggie: cauliflower! Decadent, naturally sweetened, and just 7 ingredients required!
Servings 2 (~8-ounce servings)
Ingredients
COCONUT MILK ICE CUBES
- 1 (14 oz.) can full-fat coconut milk (a thick, creamy brand is best // there will be ice cubes left over after this recipe*)
VANILLA TAHINI SHAKE
- 2/3 cup dairy-free milk (plain, unsweetened // we like almond)
- 1/2 cup frozen cauliflower florets*
- 1/2 cup ice cubes
- 5 standard-size (~2 Tbsp each) coconut milk ice cubes
- 3 Tbsp tahini (find our favorite brands here)
- 3 Tbsp maple syrup
- 1/2 tsp vanilla extract
Instructions
- COCONUT MILK ICE CUBES: If you don’t already have frozen full-fat coconut milk ice cubes*, start by making them. At least 6 hours before you wish to enjoy your milkshake, open a can of full-fat coconut milk and mix until it’s creamy and smooth with no separation between the coconut cream and coconut water. You can transfer it to a blender to fully mix or transfer to a tight-sealing jar and shake! Pour the mixed coconut milk into an ice cube tray and freeze.
- VANILLA TAHINI SHAKE: To make the vanilla tahini shake, add dairy-free milk, frozen cauliflower, ice cubes, coconut milk ice cubes, tahini, maple syrup, and vanilla extract to a high-speed blender. Blend on high until super smooth and creamy.
- Enjoy on its own or top with coconut whipped cream and extra tahini for extra decadence!
- Best when enjoyed right away!
Notes
*For 2 servings of milkshake, you’ll only need ~1/3 of the 14-oz. (400-ml) can of coconut milk. For other recipes that use coconut milk ice cubes, try our Creamy Vegan Strawberry Milkshake, Creamy Cold Brew Coffee Smoothie, or Vegan Jamocha Shake.
*Coconut milk ice cubes: When we only use a partial can of coconut milk in recipes, we freeze the rest in an ice cube tray for recipes like this one!
*This recipe works with store-bought frozen cauliflower or with raw cauliflower frozen (ahead of time) on a parchment-lined baking sheet.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Coconut milk ice cubes: When we only use a partial can of coconut milk in recipes, we freeze the rest in an ice cube tray for recipes like this one!
*This recipe works with store-bought frozen cauliflower or with raw cauliflower frozen (ahead of time) on a parchment-lined baking sheet.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 2 servings)
Serving: 1 (~8 oz.) serving Calories: 325 Carbohydrates: 28.6 g Protein: 5.5 g Fat: 22.1 g Saturated Fat: 10.3 g Polyunsaturated Fat: 5.5 g Monounsaturated Fat: 5.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 108 mg Potassium: 353 mg Fiber: 3 g Sugar: 20.5 g Vitamin A: 3 IU Vitamin C: 16 mg Calcium: 281 mg Iron: 2.8 mg