White Chocolate Cake Strawberry Milkshake

1¼ cups unsweetened cashew milk (I used So Delicious, or you can use another creamy plant milk like light coconut milk or soy)

2 to 3 tablespoons pure maple syrup (or agave, 30 mL)

3 tablespoons Vivapura cashew butter (use sunbutter if allergic)

1 teaspoon vanilla powder

⅛ teaspoon fine sea salt

3 tablespoons melted cocoa butter (40 g)

2 cups or One 10 oz bag FROZEN strawberries (280 g)

Vegan Sprinkles (I used Let's Do Organic, see Notes below)

Coconut cream for topping (optional)

subheading: Note:

If you don't want to use cashew milk, just make sure to select another plant milk that is creamy with some fat in it for best results. Light coconut milk or soy milk would be the best options. You can also sub the cashew butter for sunbutter, but it will change the vanilla cake-ish flavor some.

Directions at thevegan8.com

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