Strawberry Cheesecake Milkshake
This is a guest post by Cheryl Malik over at 40aprons.com.
I love this decadent cheesecake milkshake. It’s sooooo good. Yum! Rich, creamy, and ohhhhh so delicious!
1 1/2 cups vegan premium vanilla Tofutti frozen dessert
3 ounces Tofutti Better Than Cream Cheese
1/2 teaspoon vanilla extract
1/2 cup almond milk or other alt-milk
1/2 teaspoon grated lemon zest
1 cup strawberries, hulled and quartered
crushed vegan graham crackers, for serving
Whipped coconut cream:
1 can full-fat coconut milk (must be full-fat)
pinch sugar or other sweetener
dash vanilla extract
Prepare for the whipped coconut cream. Place can of coconut milk in the fridge and leave overnight. Do not skip!
Chill a medium-size bowl. Remove the refrigerated can of coconut milk and flip it upside then open. Pour the coconut water/liquid into another bowl and scoop out the coconut cream into the chilled medium-size bowl. Whip the coconut cream using an electric mixer or handheld beaters. Add a pinch of sugar or other sweetener and a dash of vanilla extract and stir ’til combined.
Making the milkshake. Blend all ingredients (excluding the vegan graham cracker crumbs) until smooth. Pour into serving glass and top with whipped coconut cream and crushed graham crackers.
Visit Cheryl at 40aprons.com.
*Note: This is NOT an official recipe from Tofutti Brands, Inc.