It’s October and I’m just as excited about all the new pumpkin and sweet potato recipes as you are!
This recipe, like some of mine in the past, are creamy because of a secret ingredient – cashews! Cashews make the creamiest shakes. I used them in many of my previous vegan “blizzard” recipes because they make for a thick, creamy texture.
This is the ultimate fall recipe. It’s not quite cold out yet. Here in Minnesota, we’re still getting some hot days. This recipe is perfect for those kind of days.
This shake is:
Thick
Creamy
Sweet
& totally vegan!
Vegan Pumpkin Almond Butter Milkshake
Author: Ella Smith
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 1 serving
This shake is thick, creamy, sweet, and totally vegan!
Ingredients
- ⅓ cup cashews, soaked 3-4 hours
- 1 and ¼ cup unsweetened almond milk
- ½ teaspoon vanilla extract
- 4 dates, pitted
- ½ frozen banana
- 2 Tablespoons almond butter
- ¼ cup canned pumpkin
- cinnamon to taste
- nutmeg to taste
- whipped cream
Instructions
- Soak cashews for 3-4 hours prior to making this recipe.
- Place all ingredients except whipped cream in a high-speed blender.
- Blend on high speed until completely smooth.
- Pour into a tall glass and top with whipped cream, more almond butter, and pecans, if you wish. Serve right away.
