Red Velvet (Nut)MilkShakes

Getting into the holiday spirit with these Red Velvet (Nut)MilkShakes! It may be cold outside, but that doesn’t change the way I feel about this deliciously creamy & healthy fresh shake. No need to sweat the calories on this one. I’ve been baking a lot of potatoes lately and had a craving for a milkshake. Does anyone else dip their fries into shakes or malts? As kids, it’s something my cousin got me hooked on when we’d visit in the summer. After ALL that potato baking, it had me reminiscing and I just HAD to HAVE a shake. I rustled through my fridge/freezer, which happens to be extremely full this time of year, and pulled out fresh beets, basil, almond milk, raw cashews, a pile of frozen bananas, and a variety of pantry goodies. This stunning Red Velvet (Nut)Milkshake was what came of my foraging, and I couldn’t dive into it fast enough – & may have gone back for a second. AND you bet!…they go perfectly with fresh baked potato wedges.

Red Velvet (Nut)MilkShakes
Prep Time
7 mins
 

It may be cold outside, but that doesn't change the way I feel about this deliciously creamy & healthy fresh shake. No need to sweat the calories on this one. It's packing frozen bananas, fresh beet juice, cacao powder, raw cashews, and a bunch more friendly goodies. 

Course: milkshake, beverage
Cuisine: *plant based + gluten free
Keyword: milkshake, nuts, beets, shakes
Servings: 2 shakes
Author: thecrimsonsink
Ingredients
  • 6 ripe frozen bananas *peel prior to freezing
  • 1/2 cup fresh beet juice *1 large beet juiced
  • 1/2 cup unsweetened almond milk
  • 1/2 cup raw cashews - soaked in warm water for at least 2hrs & drained
  • 1/3 cup cacao powder
  • 1 tsp pure vanilla extract
  • 2&1/2 tbsp pure maple syrup
  • pinch of sea salt
Instructions
  1. Add all of the ingredients to a high speed blender. Blend on high until smooth. Pour into a glass, top with a few fresh basil leaves & frozen raspberries, and serve.

  2. *If you juice the beets yourself, hang onto the pulp. Form it into a ball and wrap in plastic wrap. Store in the fridge & use within 3days. Type "beet pulp" into the 'search' column on thecrimsonsink.com for recipes.

Recipe Notes

~ Run your glasses under the water tap and place in the freezer a couple hours prior to serving to keep things extra cool & frosty.
~ Just before digging in, I like to tear up the fresh basil and stir it into my shake - yum.

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