Total Time
18mins
Prep 3 mins
Cook 15 mins

I made this up when really craving a thick vanilla shake, and it did the trick!!

Ingredients Nutrition

Directions

  1. Combine all ingredients in the food processor and blend about 1 minute, till completely smooth.
  2. Note: If you don't have vanilla soymilk, just add an extra teaspoon of sweetener and 1/4 tsp vanilla extract.
  3. VERY IMPORTANT: After transferring smoothie to a mug, leave in the freezer for 15-20 minutes, or even longer. This is what makes it thick and creamy. I like to make it before lunch, and eat it after as dessert!
  4. Enjoy!

Reviews

(3)
Most Helpful

Yum yum. I made this soy free by using Recipe #392870 with some added halal vanilla paste. I used the honey option.

UmmBinat July 03, 2010

Yum! This tasted like a toasted banana milkshake to us. I doubled the recipe and then made 4 servings out of it. We put it in the freezer for 30 minutes which seemed to work well. I loved the use of tahini in this, as I am always looking for different ways to use it. I used low fat plain soy milk and added a dash of vanilla and a little extra honey. Something I'll make again!

ladypit May 17, 2009

This was really good! I didn't have vanilla soymilk - I used organic skim milk with the addition of vanilla and added a couple of drops of stevia. I think I left it in the freezer for about 30 minutes or so. Thanks, White Rose Child - I'l be making this again! Made and reviewed for PAC Spring 2008.

Sweet Diva MJ April 05, 2008

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