Description
One of my not-so-guilty pleasures is a chocolate shake. I love to do a dairy-free version so it fits best with my plant-based eating approach. Though I make shakes many ways, this overnight creamy cashew chocolate shake is my new favorite. And let’s face it … anything chilly is welcome in our way-too-hot summer that we’re having right now. Luckily, there’s no “giving up” scrumptiousness, creaminess, or anything else with this shake recipe. It’s one of my answers for the definition of “yum!”
Ingredients
- 1 medium banana, peeled and sliced
- 1/4 cup unroasted, unsalted cashews
- 1 cup plain unsweetened plant-based milk, or as needed (I used Ripple)
- 1/4 cup fresh or frozen blueberries
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon pure vanilla extract
- Garnish (optional): coconut whipped cream, cacao nibs, and/or fresh cherries or blueberries
Instructions
- In a silicone pouch or other sealable container, freeze the banana overnight.
- In a jar or other sealable container, add the cashews, plant-based milk, blueberries. cocoa, and vanilla extract and chill in the fridge overnight—or at least 6 hours.
- The next day, add the frozen banana and all jar contents to a blender. Cover and purée on high speed until smooth.
- Pour into beverage glasses, garnish (if desired), and slurp!
Notes
I freeze lots of peeled banana slices in advance and use 125g of the slices for this recipe, which is the equivalent of a medium banana.
Please adjust ingredient amounts to your own liking, such as if you like extra chocolatiness or prefer a shake that’s not quite as thick.
- Prep Time: 7 minutes (+ chilling time)
- Cook Time: 0 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 1 shake (about 1 cup)
- Calories: 400
- Sugar: 13g includes 0g added sugars
- Sodium: 75mg
- Fat: 25g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 0mg