Thursday, May 16, 2013

Vegan Red Velvet Cheesecake Milkshake

A very yummy sin filled dessert with a tongue stepping beet!
Hot weather is already here!
And that means ice creams, popsicles, smoothies, and all other kinds of sweet treats to cool down the blistering hot sweat scorching days of preemptive summer. Though we're still in the heart of thunderstorms and evening showers, afternoons have taken a beating from the sun.
Today, I'm chilling out in front of the fan and having red velvet in mind.
I am a full fledged chocoholic through and through, but have a soft spot for red velvet. It's a cake that is traditionally a very alluring, rather intense red shade. It's not a chocolate cake, but always has a pinch of the cocoa note.
This milkshake made with an infectious beet has that that same flare and the taste is surprisingly unique!

Vegan Red Velvet Cheesecake Milkshake Ingredients and Preparation

Be careful- beets stain everything in sight!
1 beet, sliced
1 frozen banana
1/2 cup Tofutti cream cheese
1/4 cup lite coconut milk, canned
3 tablespoon cocoa powder
1 tablespoon agave nectar
1 teaspoon vanilla
1/2 teaspoon lemon juice

It comes out all nice & pretty!
Try it in its beautiful sweet glory.
Or add coconut flakes & mini chocolate chips!

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