Healthy Shamrock Shake (With a Secret Ingredient!)

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Happy St. Patrick’s Day!

While I honestly have never made a big holiday out of March 17th, I’ll take any excuse I can to eat colorful themed food 😉 So, I decided to remake a  classic “Shamrock Shake” that McDonald’s sells — but vegan of course, plus a few extra healthy twists!

The base of this recipe is not bananas, but instead, a mix of frozen cauliflower, peas, and avocado. Say whaaat?  It may sound strange, but I promise, you really can’t taste it. Because mint does not pair so well with fruit, I decided to use mildly flavored veggies to make the smoothy thick and creamy and to sweeten the smoothie with dates instead.

I was actually inspired to use this combination because of all of the “fruit free smoothies” that I’ve been seeing on Instagram lately. Personally, I don’t believe that adding fruit to your smoothie is unhealthy in ANY way, shape or form (and let’s be honest — if there’s no fruit, it’s a soup, not a smoothie) but nevertheless, veggies make a perfect vessel for this healthier shake.

This post is actually a collaboration with several of my vegan blogger friends! I’ll post links to all of their recipes below, because you’re definitely going to want to check this deliciousness out:

Jasmine and Chris of Sweet Simple Vegan made a Creamy Basil Alfredo

Lisa Reimi made some Brownie Whip Parfaits

Faith of The Conscientious Eater made some Irish Soda Farls

And last but not least, Emilie of Emilie Eats made some Chocolate Mint Brownies!

After you whip yourself up this thick, creamy, and good FOR you Shamrock Shake, be sure to head on over to their pages 🙂

Healthy Vegan Shamrock Shake

Prep Time 10 minutes
Servings 1 person

Ingredients
  

  • 1/4 cup Riced Cauliflower frozen
  • 1/2 cup Peas frozen
  • 1-3 Medjool Dates
  • 1-2 cups Oat Milk or plant based milk of choice
  • 1/2 of an Avocado
  • 1/4 tsp Peppermint Extract
  • 1/4 tsp Vanilla Extract
  • Optional Vegan Whip Cream and Cherries for topping

Instructions

  • Pit the Medjool Dates and soak in warm water for 5 minutes, then drain
  • Add the frozen cauliflower, peas, avocado, 1 cup of oat milk, and extracts to a blender and blend until smooth and creamy. If your mixture is too thick for your preference, add up to 1 additional cup of plant based milk until it reaches your desired texture 🙂
  • Pour into a glass and top with vegan whip cream and a cherry, if you’re feeling fancy

I also made a “cook with me” style recipe video for this shake, which you can watch here:

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. Just tried this delicious recepy for breakfast, didn’t have any peppermint, added some spinach and extra dates, and made it as a smoothiebowl topped with pear, muesli and some crushed flaxseed. Will definitely try it out again once i’ve loacated some peppermint extract ??