This easy and healthy vegan peanut butter thickshake recipe is made without ice cream, and instead with frozen bananas to make it thick and creamy.

September always seems a busy month, don’t you think? It constitutes a rather hazy period, like a bridge between the ease of summer holidays and the intensity of the upcoming academic year. As soon as you take a moment to realise “hey, it’s September”, the month disappears. Poof. On a related note, as soon as you hand me a vegan Peanut Butter Thickshake, it will also promptly disappear. Poof.

SO…WHAT IS A THICKSHAKE?

A thickshake is a fairly self-explanatory term: it is a milkshake, which is thick. However, what sets a thickshake orders of magnitude above a milkshake, is that it is made without ice cream. Now, I love ice cream as much as the next guy, in fact probably more than the next guy, but hear me out:

Ice cream = unhealthy. Frozen bananas = healthy. Therefore, Vegan Peanut Butter Thickshake = suitable for daily consumption and Shivani = winning at life.

So, what makes a thickshake so creamy? Well, every vegan’s best friend: frozen bananas. You can always find a frozen banana or two in my freezer, waiting in anticipation to be blended up into deliciously healthy smoothies and milkshakes like this vegan peanut butter thickshake. Considering I make smoothies so often I now view them as a separate food group, you may be surprised there is only one smoothie recipe on the blog. This is because I feel smoothies are, dare I say, too easy to even call a recipe. Which is why I bring you my three-step mini guide on making a smoothie:

1. Add fruit to blender.
2. Blend.
3. Serve.

You’re welcome. (Jokes aside, if you are interested in seeing more smoothie recipes on the blog, leave me a comment below. In the meanwhile, you can follow me on the ‘gram for tons of smoothie and pancake photos)

Back to the creamy goodness that is this vegan peanut butter thickshake. You want an ingredients breakdown? Let’s do an ingredients breakdown.

INGREDIENTS BREAKDOWN:

• • Frozen Bananas. This is what makes your thickshake ultra thick and creamy. You can taste the banana flavour a little, but since when was banana + pb uniting in sweet harmony ever an issue? You really must use frozen bananas to make it creamy and thick; using fresh bananas will yield a runny milkshake. And no one likes a runny milkshake.
  • Peanut Butter. This stuff is liquid gold. If you are as much a fan of the creamy stuff as I am, you will be very keen to hear there is a recipe for Homemade Vegan Peanut Butter Cups in the blog archives. If you are a true peanut butter MEGA FAN, you will make some pb cups and blend them in to this peanut butter thickshake recipe. Now, if that isn’t heaven, I don’t know what is.
  • Dates. These sticky jewels add extra sweetness to the recipe. Feel free to leave them out or even add more, but I find that two deglet nour dates bring the perfect sweet/salty/creamy balance. They also add slight caramel notes to the beverage, which I never knew I needed in my life.
  • Maca Powder. You know I love this stuff. Just take a look at my vegan pancakes, vegan french toast, coconut slice or oatmeal raisin energy balls recipes, and you will gather precisely that. Again, this is an optional ingredient, but again, it brings that caramel flavour which is oh so yummy.
  • Dairy-free milk of choice. I use soy as it is flavour-neutral and significantly cheaper, but just think of the possibilities. You could use almond milk, coconut milk, hazelnut milk, cashew milk, or even oat milk. And now I offer one of my finer life questions: Why doesn’t PEANUT MILK exist? I would completely be on board with peanut milk, and I’m sure the entire vegan community would back me on that. Stay tuned for a peanut milk recipe, this HAS to happen #yousawitherefirst. I am googling nut milk bags right now…

And that’s it – by blending these 5 simple ingredients you can create the perfect creamy vegan peanut butter thickshake. And trust me – it’ll be ready in 10, and gone in 5.

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