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8 May 2022

By 8th May 2022 No Comments

Prep time: 10 min | Total time: 10 min Serves 2-3 (850ml)





650ml plant based milk


200g plant based cream cheese


1 tbsp maple syrup & 1 tbsp salted caramel sauce (recipe as below or shop bought)


50g Roots ‘n Shoots  Salted Caramel protein powder


⅛ tsp salt



Cheesecake base:


3-4 tbsp vegan and gluten free digestives, crushed





Plant based whipped spray cream


Salted caramel sauce (left over from above)


95g coconut sugar


5 tbsp plant based cream (not whipped)


2 tsp cornflour



To make the caramel sauce, in a small saucepan heat the sugar to a medium heat with 4 tbsp plant based cream, whisking constantly with a balloon whisk. Whisk for 5 minutes as it caramelises.


After 5 minutes, make a slurry with the cornflour and the last tbsp plant based cream in a separate bowl and vigorously whisk this liquid into the caramel.


Allow it to gently simmer for a further 5 minutes, then remove from the heat to cool. This is to be blended into your shake but set aside a little to be used for topping.


In a blender mix all of the shake ingredients.


Crush digestives and layer onto the base of your glasses (approx 1 tbsp per glass, or more to taste).


To decorate the glasses, drizzle the caramel along the edges with a small spoon.


Pour the shake into two glasses and top with whipped cream, more caramel and crushed digestives. Enjoy immediately.

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