Vegan Copycat Shamrock Shake

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This shamrock shake is gonna rock your world! It’s thick, creamy, rich, sweet, and minty – all the things you love about the much anticipated St. Patty’s Day treat. Unlike McD’s, however, it is also dairy-free, chemical-free, fake/yucky stuff-free, and features healthy, all-natural, plant-based ingredients. You don’t need any luck of the Irish to whip up this deliciously authentic shamrock shake, you just need 6 simple ingredients.

My personal nutritional stand-point is everything in moderation. I might be a bit of a health food nut, but I don’t believe in obsessing over every preservative, gram of sugar, and calorie. A junk food treat on occasion shouldn’t be grounds for self-loathing and guilt wallowing. On the other hand, why not make your own kinder, healthier, even MORE delicious shake, that won’t make you feel like you hopped on the sugar-crash tilta-whirl? (By the way, if you’re curious about what’s lurking in McDonald’s infamous mint-green milkshake, check this out).

That being said, this is still an indulgent treat!  A couple of years ago, my husband came home from work and with a glint in his eye said, “Heyyyy, it’s shamrock shake time!” He was all set to turn around, jump back in his car, and drive to the nearest McDonald’s. Being the loving, generous wife that I am, I offered to make him a home-made one instead.  “Oh, ok, well should I run to the store to get some ice cream?,” he asked me, hopefully. “Nope! I’ve got everything. I found a recipe online!” I called from the kitchen as I excitedly started pulling avocados and spinach out of the fridge. Needless to say, he looked rather disappointed. I churned my veggies into a milkshake and held it out for him to taste. I thought it was delicious, but he was less than thrilled with the results.

This year, I decided to try my hand at coming up with my own bona-fide, I-can’t-believe-it’s-not dairy, knock-off shamrock shake recipe. I wanted that super thick and rich ice-creamy quality, without the dairy, and without having to buy non-dairy ice-cream (that stuff is expensive, not to mention loaded with sugar). Also without having to churn my own ice-cream. There are some delicious vegan shamrock shake recipes out there that are perhaps a bit less indulgent, but if you want a shake that tastes like the real thing, then you’ve come to the right place. This is a special treat!  I am excited to say that I think I may have cracked the vegan shamrock shake code. Give it a try. One sip will have you dancin’ a jig 🙂

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Vegan Copycat Shamrock Shake

Makes 2-3 servings

Ingredients:

  • 3/4 cup raw cashews, soaked at least 2 hours or overnight, then drained and rinsed very well in a strainer*
  • 3 medjool dates (soak these as well if they are dry or hard)
  • 1 cup of non-dairy milk (I recommend cashew, soy, or homemade almond milk)
  • 2 frozen ripe bananas (pre-sliced before freezing for easier blending)
  • 1-2 cups of baby spinach
  • 1/4 tsp peppermint extract, or to taste

Instructions:

1.Make cashew “ice cream” cubes. In a blender, combine the soaked cashews and dates with 3/4 cup of filtered water, then blend on high until completely smooth and creamy.  Pour the cashew cream into a silicone ice cube tray. Place tray in the freezer and freeze until solid.

2. Once your “ice cream” cubes are ready, gather all of your ingredients.  Start by blending the non-dairy milk, spinach, (mint leaves, if using) and peppermint extract, until you have a bright green milk. Then add one frozen banana and half of the cashew “ice cream” cubes, and blend, starting on low and switching to high, until creamy, using your tamper if you have a Vitamix.

3. Add more cubes and frozen banana until you reach your preferred milkshake consistency. I ended up adding all of the cashew cream cubes and all of the frozen banana slices in my Vitamix, to get it extra thick. I also added a few more drops of peppermint.

Notes and Variations:

Easier Shamrock Shake (no cashews) *Update -3/14/17*

makes 2 servings

  • 1/3 cup full fat coconut milk, frozen in an ice cube tray ahead of time (about 5 cubes)
  • 1 1/2 cups of plant milk of choice (I used organic soy, or you can use coconut, almond, etc)
  • 2 frozen bananas, pre-sliced for easier blending
  • 1-2 cups of baby spinach
  • 1/4 tsp peppermint extract, or to taste
  • 2 – 3 tsp maple syrup (or 3 dates)
  • optional: 1 -2 tsp of matcha powder or to taste (I use Pure Matcha ceremonial matcha powder)
  • 1 cup ice cubes, optional

Blend the plant milk, spinach, peppermint extract, and maple syrup until you have a green milk. Add the frozen banana and frozen coconut milk cubes and blend from low to high until completely smooth and creamy. You may need to add a splash more plant milk to get it blending. Taste and adjust peppermint extract and/or maple syrup.

 

 

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