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Strawberry Cheesecake Milkshake (Vegan) with Tofutti! Perfectly rich and so easy to make, mmmmm

Strawberry Cheesecake Milkshakes (vegan)

Creamy, rich, a bit tangy and tart, and totally vegan.
Prep: 12 hours
Cook: 2 minutes
Total: 12 hours 2 minutes
Yield:2 servings

Ingredients

  • 1 ½ cups vegan Tofutti vanilla ice "cream"
  • 3 ounces Toffu Better Than Cream Cheese
  • ½ teaspoon vanilla extract
  • ½ cup almond milk or other alt-milk
  • ½ teaspoon grated lemon zest
  • 1 cup strawberries , hulled and quartered
  • 1 tbsp crushed vegan graham crackers , for serving
  • 1 can can full-fat coconut milk (MUST be full-fat)
  • 1 pinch pinch sugar or other sweetener
  • 1 tsp dash vanilla extract

Instructions

  • Prepare for whipped coconut cream: place can of coconut milk in the fridge and leave overnight. Do not skip!
  • Chill a medium-size bowl. Remove the refrigerated can of coconut milk and flip it upside then open. Pour the coconut water/liquid into another bowl and scoop out the coconut cream into the chilled medium-size bowl. Whip the coconut cream using an electric mixer or handheld beaters. Add a pinch of sugar or other sweetener and a dash of vanilla extract and stir 'til combined.
  • Make the milkshake: Blend all ingredients but vegan graham cracker crumbs until smooth.

Notes

Pour into serving glass and top with whipped coconut cream and crushed graham crackers.

Nutrition

Serving Size: 2g | Calories: 801kcal | Protein: 11g | Fat: 68g | Saturated Fat: 51g | Cholesterol: 90mg | Sodium: 372mg | Potassium: 786mg | Total Carbs: 43g | Fiber: 3g | Sugar: 29g | Net Carbs: 40g | Vitamin A: 988IU | Vitamin C: 45mg | Calcium: 295mg | Iron: 7mg
Recipe By:Cheryl Malik