Vegan Shamrock Shake
McDonald’s shamrock shake gets a plant-based makeover that’s actually better than the original. Coconut milk creates that thick, creamy base while cashews add richness.
No artificial green dye needed here. Fresh spinach gives you that signature color without any weird aftertaste.
Cashews Create the Creaminess
Soaking cashews for at least 2 hours transforms them into liquid silk. Cold water works fine, but hot water cuts soaking time to 30 minutes. Raw cashews blend smoother than roasted ones. Skip this step and you’ll get a gritty shake that tastes like chalk.
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Why Spinach Beats Food Coloring
Baby spinach leaves disappear completely in the blender while delivering that perfect shamrock green. Frozen spinach works too but adds a slightly earthier flavor. Start with just one handful – you can always add more green, but you can’t take it back.
Freezing Makes All the Difference
Frozen bananas provide the shake’s thick, frosty texture without watering it down like ice cubes would. Peel and slice bananas before freezing them in a single layer. This prevents them from clumping together and makes blending easier on your machine.
Getting the Peppermint Just Right
- Start with 1/4 teaspoon peppermint extract and taste before adding more – it’s potent stuff that can quickly overpower the shake.
- Chill your coconut milk overnight in the fridge for the thickest, creamiest results that rival any dairy shake.
Frequently Asked Questions
Which blender works best for this recipe?
High-speed blenders like Vitamix or Blendtec handle frozen fruit and cashews easily. Regular blenders work but may need longer blending time.
Can I taste the spinach in the final shake?
Not at all when you use baby spinach. The banana and peppermint completely mask any vegetable flavor while keeping that green color.
How long does this stay fresh in the fridge?
Best consumed immediately, but it’ll keep for 24 hours refrigerated. Stir well before drinking as ingredients may separate slightly.
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Vegan Shamrock Shake
Ingredients
Equipment Needed
- High-speed blender
- Fine-mesh strainer
Instructions
- Prepare cashew base: Drain and rinse the soaked cashews thoroughly under cold water. Add them to your blender along with the chilled coconut milk.
- Combine ingredients: Add frozen banana slices, baby spinach, maple syrup, vanilla extract, peppermint extract, and salt to the blender.
- Blend until smooth: Blend on high speed for 60-90 seconds until completely smooth and creamy. Stop and scrape down sides if needed.
- Add ice and pulse: Add ice cubes and pulse 8-10 times until ice is crushed and incorporated. The shake should be thick but pourable.
- Adjust flavors: Taste and adjust sweetness with more maple syrup or mint flavor with additional peppermint extract if desired.
- Serve immediately: Pour into chilled glasses and serve immediately. Top with coconut whipped cream if desired.
Nutrition Facts
Per Serving (1 serving)
