Creamy Vanilla Tahini Shake – Minimalist Baker Recipes

Holding a glass of a vanilla tahini shake with tahini dripping down the side

Tastes like a milkshake but sneaks in a veggie? We’re here for it! This 7-ingredient vegan vanilla tahini shake tastes decadent but has a secret: Cauliflower is the base and it’s completely undetectable!

This naturally sweetened, healthier dessert (hello, iron and calcium!) is one you’ll want to make again and again. Let’s get blending!

Frozen cauliflower, ice cube, vanilla, tahini, maple syrup, almond milk, and coconut milk

We often get requests for CREAMY banana-free smoothies and shakes (not an easy feat!). But friends, today your wish is our command! This banana-free shake relies on coconut milk ice cubes and frozen cauliflower to create a shake that doesn’t skimp on creaminess!

So next time you have a little coconut milk leftover after making a recipe (like dairy-free coffee creamer or crème brûlée), freeze the extra in an ice cube tray. Then when you’re craving a vanilla shake, dessert is only 10 minutes away!

Tray of coconut milk ice cubes

Add the coconut milk ice cubes to a blender with frozen cauliflower, regular ice cubes, tahini, vanilla, and maple syrup. Then add a thinner dairy-free milk (we like almond) to get it blending.

Blender with dairy-free milk, coconut milk ice cubes, frozen cauliflower, tahini, maple syrup, and vanilla

Blend until creamy and smooth, divide between glasses, and start sipping away!

Pouring a vegan vanilla tahini shake into a glass

We can’t wait for you to try this tahini shake! It’s:

Perfectly sweet
Decadent yet nourishing
& SO delicious!

It tastes like a vanilla milkshake but sneaks in a veggie and some satisfying healthy fats.

More Delicious Vegan Shakes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Spoonful of tahini next to overflowing glasses of vanilla tahini shakes

Prep Time 6 hours 10 minutes

Total Time 6 hours 10 minutes

Servings 2 (~8-ounce servings)

Course Dessert, Snack

Cuisine Gluten-Free, Vegan

Freezer Friendly No

Does it keep? Best when fresh


  • 1 (14 oz.) can full-fat coconut milk (a thick, creamy brand is best // there will be ice cubes left over after this recipe*)


  • 2/3 cup dairy-free milk (plain, unsweetened // we like almond)
  • 1/2 cup frozen cauliflower*
  • 1/2 cup ice cubes
  • 5 standard-size (~2 Tbsp each) coconut milk ice cubes
  • 3 Tbsp tahini (find our favorite brands here)
  • 3 Tbsp maple syrup
  • 1/2 tsp vanilla extract
*For 2 servings of milkshake, you’ll only need ~1/3 of the 14-oz. (400-ml) can of coconut milk. For other recipes that use coconut milk ice cubes, try our Creamy Vegan Strawberry Milkshake, Creamy Cold Brew Coffee Smoothie, or Vegan Jamocha Shake.
*Coconut milk ice cubes: When we only use a partial can of coconut milk in recipes, we freeze the rest in an ice cube tray for recipes like this one!
*This recipe works with store-bought frozen cauliflower or with raw cauliflower frozen (ahead of time) on a parchment-lined baking sheet.
*Nutrition information is a rough estimate calculated without optional ingredients.

Serving: 1 (~8 oz.) serving Calories: 325 Carbohydrates: 28.6 g Protein: 5.5 g Fat: 22.1 g Saturated Fat: 10.3 g Polyunsaturated Fat: 5.5 g Monounsaturated Fat: 5.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 108 mg Potassium: 353 mg Fiber: 3 g Sugar: 20.5 g Vitamin A: 3 IU Vitamin C: 16 mg Calcium: 281 mg Iron: 2.8 mg

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