Fruit Shake (Non-Dairy!)

This non-dairy fruit shake starts from absolute scratch by making your own almond milk first. Half a cup of raw almonds ground to powder, blended with water and maple syrup, then strained through cheesecloth. It takes a few extra minutes, but the resulting milk is fresher and creamier than anything from a carton.

The shake itself is simple: blend that homemade almond milk with two cups of frozen fruit and another tablespoon of maple syrup until creamy. Use strawberries, bananas, blueberries, peaches, or any combination you like. Freezing the fruit first is what gives the shake its thick, frosty texture without needing ice (which would water it down).

Straining the almond milk is the step that separates a smooth shake from a gritty one. Line a fine mesh strainer with cheesecloth and let the milk filter through slowly. Press the remaining pulp to extract every last drop. If you don’t have cheesecloth, strain twice through a very fine mesh sieve.

Drink this immediately after blending. Bananas oxidize quickly and will change both the color and taste of the shake if it sits.

Pro Tips

• Use only ripe bananas for the sweetest, smoothest result. Green or underripe bananas taste starchy and won’t blend as smoothly.
• Frozen bananas start to discolor after about a week in the freezer. Use them within that window for the best flavor.
• The leftover almond pulp works as a body scrub in the shower. Don’t throw it away.
• Homemade almond milk keeps 4 to 5 days refrigerated, so make a bigger batch and use it all week.

Variations

• Chocolate version: Add a tablespoon of cocoa powder and an extra splash of maple syrup.
• Green shake: Blend in a handful of fresh spinach with the frozen fruit. The fruit masks the spinach flavor completely.
• Protein boost: Add a tablespoon of almond butter or hemp seeds before blending.