Strawberries Cream Dairy Free Milkshake Recipe By Tasty Food

STRAWBERRY COCONUT MILK SHAKE {VEGAN + PALEO}

Steps:

• Add all ingredients except water to a blender and blend on high until smooth and creamy.
• Stop to scrape down the sides or use the blender tamper to get things moving as needed.
• If the shake is still too thick to blend no matter how much stopping and scraping you do, add a tiny bit of water at a time until the blades are able to "grab" the milk shake and it starts to blend freely.
• Serve immediately in two glasses and top with some fresh strawberry slices if desired!

NEAPOLITAN DAIRY-FREE MILKSHAKE RECIPE BY TASTY

Steps:

• In a blender, combine frozen bananas, dairy-free vanilla ice cream, dairy-free milk, and ice cubes.
• Blend until combined.
• Evenly distribute mixture into 3 cups, rough ¾ cup (200 ml) each. Set one cup to the side.
• Add one mixture back in the blender and add strawberries. Mix until well blended and set aside.
• Add the last mixture in the blender and add cocoa powder. Mix until well blended and set aside.
• In a cup, pour chocolate mixture first. Using a spoon, pour the strawberry mixture onto the spoon and spread it around the glass. Using a spoon, pour the vanilla mixture on top.
• Enjoy!

STRAWBERRIES & CREAM DAIRY-FREE MILKSHAKE RECIPE BY TASTY

Steps:

• In a blender, combine frozen strawberries, frozen bananas, dairy-free ice cream, dairy-free milk, and ice cubes.
• Blend until combined.
• Enjoy!

STRAWBERRY SHORTCAKE MILKSHAKE RECIPE BY TASTY

Steps:

• Combine the strawberries, vanilla wafers, rum, and strawberry ice cream in a blender. Blend until smooth.
• Top with whipped cream and a strawberry.
• Enjoy!

MINT CHOCOLATE DAIRY-FREE MILKSHAKE RECIPE BY TASTY

Steps:

• In a blender, combine frozen bananas, dairy-free ice cream, cocoa powder, fresh mint, dairy-free milk, and ice cubes.
• Blend until combined.
• Enjoy!

DAIRY-FREE STRAWBERRY CHEESECAKE RECIPE BY TASTY

Steps:

• Place the cashews in a medium bowl and cover with cold water. Let the cashews soak for at least for 4 hours, or overnight, until soft.
• Make the crust: Using a food processor, pulse together the pecans, almond flour, dates, cinnamon, coconut oil, and a pinch of salt. Pulse until the pecans have been broken down into crumbs and the crust begins to stick together.
• Transfer the crust to a greased and parchment paper-lined 8-inch (20 cm) springform pan. Use your fingers to press the crust into the bottom of the pan in an even layer.
• Make the filling: Drain the soaked cashews and place them in the bowl of the food processor. Add the coconut milk, lemon juice, coconut oil, maple syrup, and vanilla. Blend until very smooth, 5-7 minutes.
• Pour roughly ⅔ of the cashew filling over the crust. Use a spatula to gently spread the mixture to the sides, then tap and shake the pan on the counter to achieve a smooth, even layer.
• Freeze the pan while preparing the strawberry layer, about 10 minutes.
• Add the strawberries into the remaining cashew mixture in the food processor and puree until smooth, scraping down the sides of the bowl as needed, about 5 minutes.
• Scrape the strawberry filling over the first layer. Use a spatula to gently push the layer out to the sides of the pan and tap and shake the pan on the counter to achieve a smooth, even layer.
• Top the cheesecake with sliced strawberries.
• Freeze the cheesecake until solid, at least 4 hours.
• To serve, let the cheesecake thaw at room temperature for at least 10 minutes before slicing.
• Enjoy!