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Vegan Peanut Butter + Pecan Milkshake
5 from 5 votes

Vegan Peanut Butter + Pecan Milkshake

This Vegan Peanut Butter + Pecan Milkshake is a real recipe gem. Full of peanut buttery + pecan creaminess, double thick, ultra smooth, rich, and is a sure sweet tooth satisfier for the entire family; this recipe is the best way to add a nice sweet kickstart to your day. Completely dairy-free and vegan.

Course: Breakfast, Drinks
Keyword beverage, breakfast, classic, creamy, dairy-free, drinks, easy, healthy, homemade, ice cream, indulge, milkshake, peanut butter, pecan, pecans, plant-based, recipe, sweet, traditional, vegan
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 servings
Creator Shanika | Orchids + Sweet Tea


  • 3 cups Dairy-Free Vanilla Ice Cream  (I use So Delicious Dairy-Free; You can use your fave)
  • 2 cups Dairy-Free Ice Cream, Other Flavor (I used Salted Caramel Cashew version; See Notes!)
  • 3 Tbsps peanut butter, vegan-approved! (I use Earth's Balance)
  • 1 cup Almond milk (You can use your fave plant-based milk)
  • 1/2 cup pecans, chopped or 4-5 Tbsps pecan butter (I use Purely Pecan; See Notes!)


  • handful chopped pecans (I use Diamond Nuts)
  • Cocowhip!, optional (I use So Delicious Dairy-Free)
  • pecan butter, drizzle (I use Purely Pecan)


  1. Add the dairy-free ice cream, your favorite non-dairy milk (I used So Delicious as well), pecans or pecan butter, and peanut butter to a blender and blend on medium-high speed, until smooth, about 1-2 minutes. 

  2. Once milkshake consistency is met, pour milkshake into tall glasses, and top each milkshake with CocoWhip! (also from So Delicious) or homemade (See Notes!), drizzle a bit of pecan butter around the sides of the glass and top of milkshake, and end it topped with chopped pecans, if desired.

  3. Add a straw and sip away and enjoy!

Tips | Notes:

STORAGE: Best if consumed right away. If not, ensure that milkshake is stored in an air-tight container or mason jar and kept in the freezer. To thaw out, remove milkshake from freezer and place in the refrigerator for 30-40 minutes for a creamy consistency.

DAIRY-FREE ICE CREAM: You can use So Delicious’ Cashew Milk version or their Almond Vanilla or Soy Milk version. 

PLANT-BASED MILK: I love using Almond milk, however, you can use your own personal favorite—Coconut, Oat, Soy, etc.

COCO-WHIP!: You can purchase So Delicious’ Coco-Whip topping or make it homemade. Great homemade recipe by leelalicious.

PECAN BUTTER: You can purchase various flavors of pecan butter via Purely Pecan's website. For this recipe, I used the Nuttin' But Pecan flavor.