RAW MILKSHAKE LOVE

 
Photo by Sophie Mackenzie WHOLEHEARTED EATS

Photo by Sophie Mackenzie WHOLEHEARTED EATS

AUTHOR NOTES

Loaded with protein rich nuts, natural sugars, and real food, this milk shake is actually full of beneficial ingredients that will fill you up and provide you with nourishment. I made a chocolate and a vanilla version, but the flavour options are only limited by your own imagination. I also used almond milk for this recipe, but later thought how amazing coconut milk would be!

SERVES:   1

PREP TIME:  4 Minutes + (Prep and Freezing of Cashew Cubes)

DIETARY CONSIDERATION:  Vegan, Vegetarian, Paleo, Sugar Free, Gluten Free

INGREDIENTS 

Shake:

  • 6 Cashew Cubes

  • Unsweetened Milk – 1/2 Cup for Thick Shake, 3/4 Cup for Medium, or 1 Cup for Thin Shake

  • 1 tbsp Honey or to Taste (or other Liquid Sweetener)

  • Flavouring of Choice (see below)

Cashew Cubes:

  • 1 Cup Cashews, soaked in water for 5 hours or overnight

  • 1 Cup Unsweetened Milk (I used almond but coconut or any other nut milk would do)

Flavours: 

  • Chocolate – 2 tbsp Raw Cacao Powder

  • Vanilla – 1/4 tsp Vanilla Powder or Extract

  • Berry – Reduce to 4 CC & add 1/4 Cup Berries

  • Mocha – 1 tbsp Cacao, reduce milk & a shot of cold coffee

  • Coffee- Reduce the Milk & add a couple Tbsp of cold coffee

  • Orange – Reduce the Milk & add a touch of OJ

  • Carob – 1 tbsp of Carob powder

  • Peanut Butter – 1 tbsp of PB

  • Chocolate Peanut Butter – 1 tbsp PB & 1 tbsp Cacao

  • Matcha –  1 tsp. Matcha Powder

  • Lucuma or Maca – 1 tsp. Powder

EQUIPMENT 

Vitamix or Blender of choice

DIRECTIONS

  1. Shake: Combine the cashew cubes, flavour, sweetener, and 1/2 cup of the milk in a bender, purée and add more milk if desired. Adjust sweetness to taste. Serve immediately.

  2. Cashew Cubes: Drain the cashews and purée them with the milk in a blender until a thick, but smooth, liquid is achieved. Pour the mixture into a standard ice cube tray and freeze. Once the cubes are solid, store them in an airtight container in the freezer, as you don’t want them to take on unpleasant freezer flavours.

 
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