There are many amazing dairy-free food products out there, but it’s rare that a specific item becomes the core inspiration for one of my recipes. However, such is the case for those beloved Cashew Milk Frozen Desserts and this resultant, creamy maple-butter pecan milkshake.
The rich flavor of the Creamy Cashew tastes so much like the base of traditional butter pecan ice cream that I simply had to play dress-up with some easy, homemade toasted maple pecans and blend the whole thing up for a dreamy diner-worthy delight.
If you can’t yet find those cashew milk frozen desserts in your area (I’m so sorry!) then I’d go straight to a dairy-free butter pecan frozen dessert for making this maple-butter pecan milkshake – So Delicious has an Almond Milk version and, a No Sugar Added Coconut Milk version.
Special Diet Notes: Maple-Butter Pecan Milkshake
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
- ½ tablespoon dairy-free buttery spread or coconut oil
- ½ cup raw pecans, coarsely chopped
- Generous pinch salt
- 2 tablespoons maple syrup
- Heat the buttery spread or oil in a pan over medium heat. Stir in the pecans and salt and saute for about 2 minutes or until just lightly golden and fragrant. Add the maple syrup, it will sizzle, and quickly stir to coat the pecans. Continue to stir and cook for about 2 minutes - they should appear quite sticky, with most of the maple clinging to the pecans, but not burnt.
- Pour the pecans out onto a silicone baking mat or parchment paper, and let cool 5 minutes. Break them up into bits once cool enough to handle, and let cool completely.
- Run a little hot water around the outside of the frozen dessert to loosen. Open and press the bottom to plop it out onto a cutting board. Cut in half and then quarters - it just helps blending to use smaller chunks.
- Place the frozen dessert chunks and 1 cup milk beverage in your blender and puree until smooth, adding more milk beverage as needed to get the right consistency (I usually use about 1¼ cups). Add ¼ cup of the cooled maple pecans, and pulse the blender a few times to break them up and disperse.
- Pour the mixture into 3 glasses and top each with a small handful of the remaining maple pecans.