Creamy Vanilla Tahini Shake

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Holding a glass of a vanilla tahini shake with tahini dripping down the side

Tastes like a milkshake but sneaks in a veggie? We’re here for it! This 7-ingredient vegan vanilla tahini shake tastes decadent but has a secret: Cauliflower is the base and it’s completely undetectable!

This naturally sweetened, healthier dessert (hello, iron and calcium!) is one you’ll want to make again and again. Let’s get blending!

Frozen cauliflower, ice cube, vanilla, tahini, maple syrup, almond milk, and coconut milk

We often get requests for CREAMY banana-free smoothies and shakes (not an easy feat!). But friends, today your wish is our command! This banana-free shake relies on coconut milk ice cubes and frozen cauliflower to create a shake that doesn’t skimp on creaminess!

So next time you have a little coconut milk leftover after making a recipe (like dairy-free coffee creamer or crème brûlée), freeze the extra in an ice cube tray. Then when you’re craving a vanilla shake, dessert is only 10 minutes away!

Tray of coconut milk ice cubes

Add the coconut milk ice cubes to a blender with frozen cauliflower, regular ice cubes, tahini, vanilla, and maple syrup. Then add a thinner dairy-free milk (we like almond) to get it blending.

Blender with dairy-free milk, coconut milk ice cubes, frozen cauliflower, tahini, maple syrup, and vanilla

Blend until creamy and smooth, divide between glasses, and start sipping away!

Pouring a vegan vanilla tahini shake into a glass

We can’t wait for you to try this tahini shake! It’s:

Perfectly sweet
Decadent yet nourishing
& SO delicious!

It tastes like a vanilla milkshake but sneaks in a veggie and some satisfying healthy fats.

More Delicious Vegan Shakes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Spoonful of tahini next to overflowing glasses of vanilla tahini shakes

Creamy Vanilla Tahini Shake

A SUPER creamy vanilla tahini shake with a hidden veggie: cauliflower! Decadent, naturally sweetened, and just 7 ingredients required!
Author Minimalist Baker
Hand holding the side of a glass filled with our vanilla tahini shake recipe
4.43 from 7 votes
Prep Time 6 hours 10 minutes
Total Time 6 hours 10 minutes
Servings 2 (~8-ounce servings)
Course Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? Best when fresh



  • 1 (14 oz.) can full-fat coconut milk (a thick, creamy brand is best // there will be ice cubes left over after this recipe*)


  • 2/3 cup dairy-free milk (plain, unsweetened // we like almond)
  • 1/2 cup frozen cauliflower florets*
  • 1/2 cup ice cubes
  • 5 standard-size (~2 Tbsp each) coconut milk ice cubes
  • 3 Tbsp tahini (find our favorite brands here)
  • 3 Tbsp maple syrup
  • 1/2 tsp vanilla extract


  • COCONUT MILK ICE CUBES: If you don’t already have frozen full-fat coconut milk ice cubes*, start by making them. At least 6 hours before you wish to enjoy your milkshake, open a can of full-fat coconut milk and mix until it’s creamy and smooth with no separation between the coconut cream and coconut water. You can transfer it to a blender to fully mix or transfer to a tight-sealing jar and shake! Pour the mixed coconut milk into an ice cube tray and freeze.
  • VANILLA TAHINI SHAKE: To make the vanilla tahini shake, add dairy-free milk, frozen cauliflower, ice cubes, coconut milk ice cubes, tahini, maple syrup, and vanilla extract to a high-speed blender. Blend on high until super smooth and creamy.
  • Enjoy on its own or top with coconut whipped cream and extra tahini for extra decadence!
  • Best when enjoyed right away!


*For 2 servings of milkshake, you’ll only need ~1/3 of the 14-oz. (400-ml) can of coconut milk. For other recipes that use coconut milk ice cubes, try our Creamy Vegan Strawberry Milkshake, Creamy Cold Brew Coffee Smoothie, or Vegan Jamocha Shake.
*Coconut milk ice cubes: When we only use a partial can of coconut milk in recipes, we freeze the rest in an ice cube tray for recipes like this one!
*This recipe works with store-bought frozen cauliflower or with raw cauliflower frozen (ahead of time) on a parchment-lined baking sheet.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 2 servings)

Serving: 1 (~8 oz.) serving Calories: 325 Carbohydrates: 28.6 g Protein: 5.5 g Fat: 22.1 g Saturated Fat: 10.3 g Polyunsaturated Fat: 5.5 g Monounsaturated Fat: 5.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 108 mg Potassium: 353 mg Fiber: 3 g Sugar: 20.5 g Vitamin A: 3 IU Vitamin C: 16 mg Calcium: 281 mg Iron: 2.8 mg

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My Rating:

  1. Terri Potter says

    I made this today using frozen chopped cauliflower stems (no florets at all) and it was absolutely delicious – the coconut was the predominant taste – the cauliflower was undetectable, and the tahini was only hinted at. I want to make a frozen mocktail for “the kids” at family dinner for Cinco de Mayo since they won’t be having margaritas, and I think I’m going to try this recipe, minus the tahini and add in frozen pineapple as well as some pineapple juice for a mock colada. I think it will work. This is a great base recipe for the dairy-free!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Terri! Thanks so much for sharing! We also have a piña colada smoothie recipe here!

  2. Zoe says

    Hi guys, did you freeze raw cauliflower or did you use ready-made frozen cauliflower …
    I froze raw cauliflower and unfortunately it was almost inedible because it tasted extremely strongly afterwards.


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Zoe, We tried it with both and didn’t find the taste too overwhelming with either! However, if the cauliflower was chopped very small it could have meant more was used than the recipe intended!

  3. CrunchyCake says

    You are blowing my mind right now. I have some frozen cauliflower rice, canned coconut milk and some tahini I need to use up. I wouldn’t have ever thought to put them together to make a milkshake. Looking forward to giving this a try and shocking my family with it!

  4. Sophie says

    Incredibly good! Follow the recipe exactly, added a bit more milk. Next time i will try with frozen zucchini. Thank you!

  5. Driassa says

    Did u add the can of coconut milk on top of the coconut ice cubes? I did not and found it to be way too much ice; had to dilute it.. but decent first try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Driassa, we used almond milk for the dairy-free milk and just coconut milk ice cubes (no extra coconut milk). Were you using full fat coconut milk? Did you shake the can before pouring in the ice cube tray? It sounds like the fat content of the coconut milk may have been lower. Our shake turned out quite rich, but you could add more coconut milk vs. almond if you prefer a richer shake!

  6. Bailey says

    This is so yummy, love that it’s a creative way to get more veggies in, and doesn’t even taste like cauliflower! Looking forward to making it again!

  7. Celia says

    Wow this sounds amazing! Just wanted to give you heads up that there is a higher risk of food-borne illness when eating raw frozen veg. I always thought this was an old wives tale but I guess it’s true, so just FYI! I will be making this for sure but with cauliflower I froze myself. Thanks for another great recipe idea!

  8. Judi says

    This is so delicious. I couldn’t wait for frozen cauliflower so I used raw and my oh my so good.
    Thank you for all your wonderful recipes.

  9. Judi says

    I made the mistake of using a coconut milk that didn’t have guar gum and the blender only served to separate the cream from the liquid. Make sure of the coconut milk you use! My first attempt was an epic fail!

  10. Judi says

    I tried using my immersible blender, then put the coconut milk in my vitamix and it only seemed to separate the coconut cream more. What am I doing wrong?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Judi, sorry to hear this didn’t work for you! We’re not sure what might be causing that issue, what brand of coconut milk did you use? Was it at room temperature, or was it perhaps cold?

  11. Laura Dinges says

    I’m totally torn: on one hand I’m scarred from the time I made a smoothie using frozen cauliflower which, in spite of the promise it would be “hidden,” was NOT and tasted terrible… but on the other hand I trust you and usually like almost all your recipes… aaaahhh, should I take a risk and give cauliflower smoothie another try??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Right! We’re so glad you enjoyed it, Meg. Thanks so much for the lovely review! xo

  12. Sita says

    I can’t have coconut milk. Can it be made without it, or is there a substitution that might work?? Thanks.

  13. Jennifer says

    I live on my own … could I make the recipe and freeze in individual portions what I don’t drink to enjoy another day? Would it freeze well, or would the thawed texture and taste be unpleasant? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, you could try freezing the second portion in an ice cube tray and re-blending it when you’re ready to enjoy. You may need a bit more milk when blending the second time!

    • Melissa says

      I did this and was absolutely inedible. The portion I ate right after I made was yummy – but then froze the rest and ate the next day and could only take 2 bites lol. It just tasted like bad cauliflower. Lol

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Oh no! We’re so sorry that happened, Melissa. Were you using cauliflower florets or was your cauliflower cut smaller? We’re wondering if it was too much cauliflower. Raw cauliflower rice does get a funky smell when in the fridge, so perhaps something similar could be going on?

  14. Taylor says

    Could I substitute frozen banana for the coconut milk ice cubes? This sounds great—I’m not the biggest coconut milk fan though. Thank you! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Taylor! It will definitely have a strong banana flavor and we think it will be more like a smoothie than a shake, but it should work! You could also try cashew cream ice cubes!