Top o’ The Morning Minty Vegan Shake

Serving Size 2

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

3/4 (13.5 ounce) can of full-fat coconut milk, well-shaken
1 cup loosely packed spinach
3/4 cup Nasoya Silken Tofu
1/2 cup of your favorite non-dairy milk (we used almond)
3 tablespoons coconut cream
3 tablespoons fresh mint divided (reserve 1 for serving garnish)
2 tablespoons maple syrup or agave nectar
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1/4 teaspoon matcha green tea powder (optional)
1 tablespoon cacao nibs, for serving

Preparation

  1. Start by making coconut milk ice cubes in advance. Make sure your coconut milk is smooth and neatly pour into an ice cube tray. Place in the freezer until firm, about 4-6 hours or overnight.
  2. Place frozen coconut milk ice cubes into a blender. Add almond milk, spinach, Nasoya Silken Tofu, coconut cream, mint, maple syrup, vanilla extract and peppermint extract, and matcha green tea powder (if using). Blend on high, scraping down sides as needed, until creamy and smooth.
  3. If the shake is too thick, thin by slowing adding almond milk, to taste. If too thin, slowly add ice and re-blend until smooth.
  4. Taste and adjust flavor as needed, adding more peppermint extract for minty flavor, spinach for green color, or maple syrup for sweetness.
  5. Serve immediately garnishing with fresh mint and cacao nibs to taste.

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