To those of you who have been requesting lentil soup and lasagna recipes: I am sorry. I realize a milkshake recipe is a bit of a cop-out. Those will come, I promise! For now, here’s a creamy vegan strawberry milkshake to sip on while you wait ever so patiently.
I have strawberries on the brain and in my freezer big time since I went strawberry picking with some of my family. We spent a delightful afternoon trekking out to Ladner and picking about $40 worth of perfectly ripe sun-warmed strawberries.
After we packed up our overwhelming amount of strawberries, everyone had a strawberry milkshake. Except me, of course.
Do not despair. I certainly did not miss out on the strawberry fun. After we cleaned the ridiculous amount of strawberries, we decided to have a strawberry themed meal. We had salad, garlic mashed new potatoes, salmon and tofu with strawberry salsa (amazing!), strawberry crisp and strawberry basil spritzers.
All in all, it was a great way to spend the day. Even though we didn’t actually grow the berries ourselves, there was something really satisfying about picking, cleaning, cooking and enjoying them together.
The next day, however, I still wanted my darn strawberry milkshake!
So, without further ado, here is my take on a strawberry milkshake.
15 small frozen strawberries (Mine were quite small. Use less if they’re the monster ones from California.)
1/3 cup + 2 tbsp. canned coconut milk
1/3 cup + 2 tbsp. soy milk or other non-dairy milk
1 tsp. vanilla
1 tbsp. agave (add more if you want it more dessert-y)
5 ice cubes
Blend it up ! Serves 1.