New Versions of the ALWAYS HUNGRY Book Power shakes are some of our most popular posts on my Chef Dawn Facebook Page!

This vegan Cherry Chocolate Shake easily doubles as a dessert! I actually had a hard time testing it because it was SO filling that I didn’t want breakfast for a couple of days. It lead me to discover that if you put a portion into the fridge, it makes an incredible pudding!

This recipe works best in a high speed blender like a Vitamix or NutriBullet or Ninja or something that will puree the cashews. I added a quarter of a banana to make it sweeter, but you could leave that out if you wanted more of a Phase 1 Shake.

Cherry Chocolate Power Shake.

1/2 cup frozen dark cherries (unsweetened)
1/4 ripe banana
3/4 – 1 cup almond milk
1/3 – 1/2 cup cashews
1 serving protein powder (~26-29 grams)
1 Tablespoon cocoa powder (unsweetened)
1/4 teaspoon vanilla extract or dried vanilla bean

I also tossed in some fresh blackberries because I had some in the freezer!


  • The ratios are between phase 1 and phase 2. Make it more Phase 1  by using 1/2 cup cashews and no banana – or closer to Phase 2 by using 1/3 cup cashews.
  • If you want to make it a bit creamier, or if you don’t have a high speed blender, soak the cashews overnight.
  • The texture is thick like a milkshake (especially if you use the full amount of cashews and the lower amount of almond milk). It will turn into a pudding texture when refrigerated. Separate it into 4 ramekins and refrigerate overnight to serve as a dessert. Yum!
  • For a nut-free and protein powder free variation, add 3/4 cup whole-milk Greek yogurt, unsweetened, and 1 tablespoon hemp seeds in place of the cashews and protein powder.


Fat: 46%
Carbohydrate: 30%
Protein: 24%

Click here for a printable version of this recipe!

Let us know what you think in the comments!

  • Ruth Ames

    Totally trying this tonight!

  • sandi Hoch

    What nuts can you use in place of cashews if you have an allergy to only those nuts?

    • drdavidludwig

      Any nuts will work. I use cashews because they create a creamy texture and mild flavor. Macadamia nuts would be delicious. You could use walnuts, but I would lightly roast them first (see ALWAYS HUNGRY? Book p. 319 for Guide to Roasting Nuts). If you wanted to use seeds, sunflower seeds would work as well. Again, I would roast them lightly before adding them. –Chef Dawn

      • sandi Hoch

        Thanks, sounds delicious. I love the phase 2 smoothie and have it 2 times a week.

  • lhopf32

    It’s there a reasonable substitution for cocoa powder? Chocolate triggers migraine headaches for me, so I stopped eating it. I looked in the books substitutions and the websites FAQs, but I couldn’t find an answer for this one (I know it’s an unusual question). Also, is there a substitute for the piece of dark chocolate for dessert?

    • drdavidludwig

      Ok to just leave out the cocoa powder and perhaps use some vanilla extract to make it vanilla instead of chocolate. As for the dark chocolate for dessert, you just need something else with some fat and a bit of carbohydrate like whipped cream (ALWAYS HUNGRY? Book p. 230) or some canned coconut milk with a small amount of fruit to sub for the chocolate — Chef Dawn

  • Margo P.

    I love smoothies & juiced fruits/vegetables, sometimes to the exclusion of solid foods. I am beginning to see that smoothies can be made from the components of the different phases. These can be further used as desserts or converted into sauces for desserts or savory dishes. All it takes is a little imagination.

  • Denny Stein

    It would be nice to have the calorie content and specific nutrient breakdown to facilitate logging this delicious shake in the tracker apps.

  • MelCrawf

    What’s an acceptable substitution for the almond milk (not a fan of the commercial stuff and don’t feel like making my own for this)? Does whole cow’s milk have a similar nutritional profile, or does almond milk have lower protein, lower fat?

    • DrLudwig

      Almond milk is diluted more than other milks. So it is lower in all macronutrients. It is also proportionally quite a bit lower protein and proportionally higher fat. You can use whole milk or soy milk here though. It alters the numbers a bit but still works.
      — Chef Dawn

  • Mr. Phil

    Cool man! I have started (late in life) with nutritional drinks. It is troublesome somewhat due to inconvenience of shopping for ingredients of this sort. But this recipe is easy! Man, I could really have this every week day. I was getting ready to order some “instant breakfast” mix. And I happened to notice “carrigeenan” on the label. I checked it out but then thought I don’t need that! After searching a while, I looked at your website which was the first one I found that had a chocolate breakfast drink that I can make in a few minutes. I bet it is delicious too. Thanks for sharing this recipe!