This family pleasing recipe is another one from the Vegan Chef, Beverly Lynn Bennett. She showcases several of her original recipes in the well-branded book "The Complete Idiot's Guide to Vegan Living".
Note: Some brands of rice and nut milks do contain soy lecithin. If you are interested in utilizing a completely soy free milk alternative, try brands such as Pacific Foods Almond Milk.
- 4 cups frozen bananas, cut into 2-inch chunks
- 1 cup almond milk, soy milk, rice milk, or other non-dairy milk of choice
- 3 T. cocoa or carob powder
- 2 T. maple syrup
- 1 t. vanilla extract
Remove the frozen banana chunks from the freezer and allow them to thaw for 5 minutes to soften slightly. Place the banana chunks in a blender, along with the remaining ingredients, and process for 2-3 minutes to thoroughly puree and blend flavors. Serve immediately.
This is an easy shake to alter:
Add additional soy milk if you desire a thinner shake
Add ice cubes if you want a thicker, "frostier" shake
Use almond or peppermint extract, instead of the vanilla, to vary the flavor
Add a little nut butter for added flavor and creaminess.
Yield: 4 Cups