Creamy and rich vegan banana bread shakes that taste like dessert with healthy ingredients like walnuts, warming spices and cacao nibs.
How’s everyone’s new year’s resolutions so far?
I know a lot of people are trying to eat better this time of year and maybe inspiration is just kind of meh around the third week of January. The enthusiasm is starting to cool a bit. I find drinks, shakes, juices, herbal tea, and the like really help with the more trying parts of transitioning to a feel-good mode of living. They can fill in those spaces of the day when I’m feeling snack-ish.
I think my pal Emily understands what a huge role juices, shakes, and little wholesome bites can play in personal wellness! Their newest book 100 Best Juices, Smoothies and Healthy Snacks has so many vibrant and delicious ideas to keep anyone satisfied. Emily’s passion for inspiring others to feel their best shines through these pages of inspired combinations and clever observations. That contagious enthusiasm will speak to the experienced and newbie health warriors alike.
I took their basic nut milk formula, using walnuts upon their recommendation, and I can tell you with certainty that it won’t be the last time I do that. I’ve made almond, cashew, macadamia, hemp, coconut, and brazil nut milk before, but this here is something special. As soon as I tasted that buttery and toasty milk, I knew I had to mix it with banana, cinnamon, vanilla, and cacao nibs for a creamy-sweet banana bread feel.
Emily’s ratio of nuts to water for homemade non-dairy milk makes for a richer texture, and with this shake it was so decadent, nourishing and perfect. Other things from the book I’m excited to try: the grapefruit mango immune booster, hippie hemp hummus, the herb happiness juice, and the dark chocolate chip, oat and hemp cookies.
Vegan Banana Bread Shakes with Homemade Walnut Milk
- 1 cup raw walnuts, soaked for at least 4 hours
- 3 cups filtered water
Banana Bread Shakes
- 3 cups walnut milk
- 2 cups sliced bananas, fresh or frozen
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- 1 tablespoon maple syrup (optional)
- ice (optional)
- pinch sea salt
- 2 tablespoons cacao nibs
- Drain the soaked walnuts and place them in an upright blender. Add the filtered water to the blender. Blend the mixture on high for about 2 minutes, or until you have a fluid, creamy “milk.” Strain the milk with a fine mesh strainer over a large bowl or pitcher. Push the walnut pulp in the strainer with the back of a spoon to get all of the milk out. Pour the strained milk into a sealable container and refrigerate until ready to use.
- The milk will separate, so just shake it every time you use it. Milk keeps in the fridge for about a week.
Banana Bread Shakes
- In an upright blender, combine the walnut milk, sliced bananas, cinnamon, nutmeg, vanilla powder and maple syrup (and ice, if using). Blend on high until you have a creamy and smooth mixture. Add the cacao nibs and blend for 10 seconds more–just so that you have little cacao “chips” throughout the drink.
- Pour the banana bread shakes into glasses and garnish with toppings if you like. Serve cold.
- Walnut milk inspired by Emily Von Euw‘s 100 Best Juices, Smoothies and Healthy Snacks
- You could definitely fill this out with a bit of protein powder and other superfood-y goodies to make this more breakfast-appropriate. It totally drinks like dessert :)