Suffused with the amber light of fall, it’s easy to lapse into a rut of cooking and baking the same old flavors the ways we always do. We want that pumpkin spice warmth, that apple pie sweetness, that casserole ease. It’s like throwing on an old sweater that’s waiting for us to come back home every season. Ritual has its allure. And then again, so does this twist on all things fall: A totally vegan apple pie milkshake topped with maple coconut whipped cream and a salty peanut crumble.
It’s fast, it’s easy, and holy wow does it taste like your favorite autumnal dessert got swirled into a cool, creamy dream in a glass. It utilizes a homemade walnut milk (no straining required), so you’ll want to soak your nuts the night before you make these. Slice and freeze your apples at the same time. You’ll be jumping for joy in the morning.
By Lily Diamond
Vanilla Walnut Milk
- 1/2 cup walnuts, soaked overnight in pure water
- 2 cups water
- pinch vanilla bean, or 1/4 teaspoon vanilla extract
- pinch sea salt
Salty Peanut Crumble
- 1/2 cup rolled oats
- 1/4 cup chopped roasted, salted peanuts or almonds
- 1 tablespoon maple syrup
- 1 tablespoon raw virgin coconut oil, melted
- 1 pinch sea salt
Maple Coconut Whipped Cream
- 1 can coconut cream (or full fat coconut milk, made without guar gum), chilled in refrigerator
- 1 tablespoons maple syrup
Vegan Apple Pie Milkshakes
- 7 ice cubes, cracked with the back of a spoon
- 1 1/2 cups walnut milk (or milk of choice)
- 3 medium apples, sliced and frozen (2 peeled, 1 with skin on)
- 2 tablespoons maple syrup
- 1/4 teaspoon ground vanilla bean or 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 2 pinches sea salt
The night (or 8 hours) before you make these, soak walnuts in pure water. After soaking, drain the water and place nuts in blender with other nut milk ingredients. Blend until completely smooth. No need to strain, since the milkshakes will appreciate the extra creaminess.
Open can of chilled coconut cream from the bottom, so you can pour out the liquid that’s separated from the creamy stuff at the top. Scoop out the cream and place in a large bowl. Add maple syrup and whip on medium with an electric beater until creamy and whippy. Keep in fridge until ready to top milkshakes.
Preheat oven to 425ºF.
In a medium bowl, mix ingredients for salty peanut crumble. Spread on a small baking sheet and bake for 4-7 minutes, removing when edges start to brown. Stir gently, and let cool.
Remove frozen apple slices from freezer and place in blender with all milkshake ingredients. Blend til smooth. Top with maple coconut whipped cream and salty peanut crumble. Enjoy!
(You’ll have extra crumble and whipped cream—store in airtight containers for up to a week in the fridge and enjoy with other treats!)
- Total Fat
- Saturated Fat
- Dietary Fiber