Vegan Milkshake (Peanut Butter Banana)

This 3-ingredient vegan milkshake is the best of all worlds. It's thick, creamy, sweet, easy to make, and it's actually healthy!

Course Breakfast, Dessert, Snack

Cuisine Amercan

Keyword banana milkshake, dairy-free milkshake, healthy milkshake, vegan milkshake

Prep Time 5

Total Time 2

Servings glasses

Calories 380kcal

Author Michelle Cehn | World of Vegan

Cost $1

3 bananas frozen for at lease 24 hours when super-ripe and spotty. Be sure to peel before freezing.
3 tablespoons peanut butter any type, plus extra for drizzling
1½ cups soymilk any type of dairy-free milk will work, but vanilla soymilk tastes best
vegan whipped cream optional
vegan mini chocolate chips optional
2 Maraschino cherries optional

Prepare two glasses by drizzling or smearing some peanut butter on the sides. This is purely decorative, so feel free to skip this step!
In a high-powered blender, add the frozen bananas, peanut butter and soymilk. Blend until completely smooth and creamy, stopping to mix with a spoon and remove air pockets as needed whenever your blender struggles to blend.
Pour into two glasses, and if desired, top with vegan whipped cream, a drizzle of peanut butter, mini chocolate chips, and enjoy!

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To get a perfect peanut butter drizzle, warm the peanut butter in the microwave for a few seconds first and then drizzle with a spoon.
If you prefer a thicker shake, add less soymilk. If you'd like a thinner shake, add more milk!
For a stronger peanut butter flavor, add more peanut butter (and visa versa).
Any type of peanut butter will work in this recipe. And yes, peanut butter is vegan! You can use natural peanut butter as a healthier option. Skippy-style peanut butter that contains added sugar and oil will make an even more decadent shake. You can even make your own peanut butter!
Vanilla soymilk (the sweetened kind) is the creamiest option that makes this taste like a true dairy ice cream shake. But any type of milk will work here—sweetened or unsweetened, vanilla or plain, almond, cashew, oat, coconut, and beyond.