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Form Mylkshake
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  • prep time - 5 mins
  • cook time - 10 mins
  • total time - 15 mins
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  • serves - 1-2

Who doesn’t like a chocolate treat and especially a chocolate milkshake? If you’re avoiding dairy for whatever reason we have a fantastic vegan chocolate milkshake recipe here for you from Venetia Falconer.

It’s a double whammy of homemade cashew butter (you could cheat and just buy this in…) and a dairy-free plant-based chocolate mylkshake. Super easy, super delicious, the perfect treat, enjoy!

You can see the original recipe here and also watch Venetia making it over on Tastemade here.


for cashew butter   
  • 200g cashews
1 tsp vanilla powder
Pinch of fine sea salt
for chocolate mylkshake  
1 over-ripe banana
  • 1 tablespoon of the homemade cashew butter
  • 1 small tbsp tablespoon of cacao powder
  • 1-2 dates
400ml of plant based milk
  • pinch of cinnamon
  • pinch of himalayan salt
  • ice to serve


Cashew Butter  
  1. Pre-heat the oven to 180 degrees. Pour the nuts onto a baking tray and place in a hot oven for 10 minutes
  2. Place the cooled cashews into the blender, scraping down the sides with a knife if they get stuck as they grind down
  3. After about 10 minutes, they should have turned into a creamy consistency, then add the salt and vanilla and blend for another minute.
  4. Store in an air-tight container.
Chocolate Mylkshake  
  1. Peel and cut the banana into bitesize pieces and place in a freezer bag. Freeze for a minimum of 2 hours
  2. Once the banana has frozen, add all the ingredients into a blender
  3. Once everything has blended, pour into a glass and serve with ice and a straw

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