Quick answer: Creamy vegan cherry almond milkshake made with frozen cherries, almond milk, and a hint of vanilla. A dairy-free delight ready in 5 minutes!

By Mara Voss · Updated July 23, 2026

Vegan Cherry Almond Milkshake

This Vegan Cherry Almond Milkshake is a dreamy, dairy-free treat that tastes like dessert in a glass. The combination of sweet cherries and nutty almond milk creates a rich, creamy texture without any dairy. I first made this for my niece who’s lactose intolerant, and now it’s our go-to summer indulgence.

What makes it special? It’s naturally sweetened with ripe cherries, gets its creaminess from frozen bananas, and has that nostalgic milkshake thickness without ice cream. The almond extract adds a bakery-like aroma that’ll make your kitchen smell amazing.

Recipe Information

• Prep Time: 5 minutes
• Total Time: 5 minutes
• Servings: 2
• Calories: 215 per serving
• Difficulty: beginner

Why You’ll Love This Recipe

• Ready in 5 minutes – Perfect for quick dessert cravings.
• No special equipment needed – Just a blender!
• Naturally sweet from fruit – No refined sugar required.
• Dairy-free but ultra-creamy – Thanks to frozen bananas and almond milk.
• Packed with almond flavor – A bakery-inspired twist.

Background

Cherry-almond is a classic flavor pairing dating back to European desserts like Black Forest cake. This milkshake modernizes that combo in plant-based form, using frozen cherries for thickness and almond milk for richness. It’s a nostalgic treat made allergy-friendly.

Ingredients

Makes 2 generous servings.

• 1.5 cups frozen dark sweet cherries
• 1 medium frozen banana (peeled before freezing)
• 1 cup unsweetened almond milk
• 1 tsp pure almond extract
• 0.5 tsp vanilla extract
• 1 tbsp almond butter (optional)
• Optional toppings: sliced almonds, vegan whipped cream, maraschino cherry

Equipment

• Blender
• Measuring cups and spoons
• Tall glasses
• Straws

Instructions

1. Add all ingredients to blender in the order listed. Tip: Put liquids at the bottom for easier blending. 2. Blend on high for 45-60 seconds until completely smooth, stopping to scrape sides if needed. Tip: Add 1-2 tbsp more almond milk if too thick. 3. Taste and adjust sweetness with a pitted date or maple syrup if desired. Tip: Frozen bananas vary in sweetness. 4. Pour into chilled glasses and add toppings if using. Serve immediately with straws. Tip: Chill glasses in freezer for 5 minutes first.

Tips for the Best Vegan Cherry Almond Milkshake

• For extra thickness, freeze the almond milk in an ice cube tray first.
• Swap almond butter for tahini for a nut-free version.
• Use sweet cherries (not tart) for best flavor.

Variations

Make It Your Own

Chocolate Cherry: Add 1 tbsp cocoa powder and reduce almond extract to 1/2 tsp.

Dairy-Free Version

This recipe is already dairy-free!

Protein Version

Protein Boost: Add 1 scoop vanilla plant-based protein powder with an extra 1/4 cup almond milk.

Serving Suggestions

Garnish with a drizzle of melted vegan chocolate or crushed amaretti cookies for extra decadence.

Storage

Best enjoyed immediately. Leftovers can be frozen in popsicle molds for 2-3 months.

Nutrition

Nutrient	Per Serving
Calories	215
Protein	3g
Fat	6g
Carbs	38g

| Sugar | 26g |

Frequently Asked Questions

Can I make this ahead?

Blend just before serving for best texture. Prep ingredients in freezer bags for quick assembly.

Can I freeze it?

Yes! Freeze in airtight container for up to 1 month. Thaw slightly and re-blend before serving.

How do I make it nut-free?

Use oat milk and sunflower seed butter instead of almond products.

What’s the best texture tip?

Ensure your cherries and banana are fully frozen – this creates milkshake thickness without ice cream.

Conclusion

This vegan cherry almond milkshake proves plant-based desserts can be just as indulgent as the classics. The fruity cherry flavor paired with aromatic almond creates a sophisticated treat that’s surprisingly simple to make. Perfect for hot days, dessert cravings, or whenever you need a dairy-free pick-me-up in a glass.

mara Voss