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.
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.
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.
Add a straw and sip away and enjoy!
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.