Vegan Caramel Apple Milkshakes

Vegan Caramel Apple Milkshakes: Jessi's Kitchen

Lets just take a second and look at this Vegan Caramel Apple Milkshake. Why are milkshakes SO pretty? I can’t get over it.

I have always been a big ice cream and milkshake fan. I guess there are probably not a lot of people who don’t like ice cream. RIGHT?!….are there people who don’t like ice cream?

Anyway this is not your classic caramel shake for many reasons but primarily because of the caramel I used in it. You have probably heard me mention Date Lady in some of my other posts. Their dates have been a game change for my ice cream recipes and have even used them in some savory recipes like my guajillo sweet potato tacos.

Vegan Caramel Apple Milkshakes: Jessi's Kitchen

Well they also make a caramel out of dates and it has such an awesome flavor. I love that I don’t have to make it and it also is made with REAL FOOD.

If you don’t have access to the Date Lady caramel then you can definitely substitute your favorite kind. This is just a fun seasonal treat that can be thrown together in a matter of minutes.

Enjoy!

Vegan Caramel Apple Milkshakes: Jessi's Kitchen

Vegan Caramel Apple Milkshakes
Serves 2
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Prep Time
5 min
Total Time
10 min
Prep Time
5 min
Total Time
10 min
Ingredients
  1. 1 apple peeled and chopped
  2. ¼ cup coconut milk
  3. 2 Tbsp caramel sauce (I used Date Lady)
  4. ½ tsp pumpkin pie spice (I prefer Primal Palate )
  5. 1¼ - 1½ cup dairy-free vanilla ice cream (I like Nadamoo or Coconut Bliss)
  6. 8-10 cubes of ice
Instructions
  1. Add all of the ingredients to a high-speed blender and blend until smooth.
  2. Divide the shake in to two glasses and top with coconut whipped cream, caramel and more pumpkin pie spice if desired.
  3. Serve immediately.
Notes
  1. Top with coconut whipped cream if desired!
Jessi's Kitchen http://jessiskitchen.com/
Vegan Caramel Apple Milkshakes: Jessi's Kitchen

2 comments on “Vegan Caramel Apple Milkshakes

  1. Jessi-I’m making these this weekend! The only reason I’m not this instant is only because I don’t have my ice cube trays filled. Geesh!

    I missed how to make coconut whipped cream or is that premade? Dairy over time has become a fickle friend (older I get the harder it is on me) so loving new options.

    I did the cauliflower in phyllo. It worked fine. I actually love my baked eggrolls and crab Rangoon (what do you sub for cream cheese btw) because they are super crispy and NONE of the icky greasy oily bad for you stuff. So-if you like cauliflower -you will probably like the buffalo cauliflower dish but I won’t do it again-baked/breaded/fried because for starters -despite my moral aversion to eating meat-I love chicken too much and buffalo flavor is great on alot but its best partner will always be chicken but the main reason -I just don’t like cauliflower all that much and especially cooked. Raw I can tolerate it if I must but cooked it takes on a pungent scent and draws out a flavor I don’t care for. And I’m sorry-I meant to send you a photo after done but I spaced it. Just wanted to share my take on it. <3

    • Kris,

      Aw! Well it may work without the ice if you want to give it a try. I did not include the coconut whipped cream in the post but here is one of my favorite recipes!
      http://tasty-yummies.com/make-whipped-coconut-cream/
      Thanks for the update on the buffalo cauliflower. I know what you mean about it getting a weird scent once cooked. It definitely can do that. I may still have to give it a try sometime! Hope you are doing well. Miss you!

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