How can you miss milkshakes when you have a delicious, dairy-free, oh-so frothy and delicious vegan horchata recipe?

Ingredients:
1 cup long grain white rice
1 medium (about 3 inch) cinnamon stick
2 cups water, plus extra for soaking
1 cup light coconut milk
3 to 4 tablespoons maple syrup
2 teaspoons vanilla extract

For Serving:
Ice
Ground cinnamon

Instructions:
Place the rice and cinnamon stick into a bowl and cover with a few inches of water. Allow to soak for at least 4 hours or overnight.

Drain the excess water, and then transfer the rice and cinnamon stick to a blender. Add 2 cups of water. Blend until the rice is very finely ground and the liquid is a milky color.

Strain the mixture through a fine-mesh strainer into a bowl or large-mouthed pitcher. Then stir in the coconut milk, maple syrup, and vanilla. You can thin the mixture with some additional water and/or coconut milk, if you like.

Divide ice cubes among glasses and pour the horchata over the ices. Sprinkle each glass with some ground cinnamon, and serve.

Source: Oh My Veggies

Just because it's pretty and purple doesn't mean it's a pain to make. This vegan acai smoothie bowl is the most vibrant (and tasty) way to start your day.

Ingredients:
1 1/4 cups non-dairy milk
4-7 Brazil nuts (or sub with a scoop of nut butter)
1 frozen acai smoothie pack, unsweetened
1 frozen banana
1/2 cup frozen watermelon (or substitute)
1 cup frozen wild blueberries

Optional toppings: puffed rice, sliced banana, fresh berries

Instructions:
Add the non-dairy milk and Brazil nuts to a blender and blend until smooth.

Add all the remaining ingredients. Blend until smooth.

Pour into a bowl and add toppings to serve!

Source: Happy Healthy Life

Spice up the typical Super Bowl or series finale viewing with a vegan take on layered dip.

Ingredients:
2 15-ounce cans chickpeas or 3 cups cooked chickpeas, drained
3/4 cup unsweetened non-dairy milk
1/4 cup lemon juice
2-3 cloves garlic peeled
2 tablespoons tahini
1 teaspoon ground cumin
1 teaspoon salt or to taste

For topping:
1/2 cucumber peeled, seeded and cut into 1/4-inch cubes
5 small radishes sliced and cut into 1/4-inch strips
1/2 cup quartered cherry tomatoes
4 Kalamata olives pitted and sliced
1 tablespoon pomegranate vinegar or white balsamic or white wine vinegar
1/2 teaspoon Aleppo pepper or red pepper flakes or paprika see notes

Instructions:
Preheat oven to 400 degrees. Lightly oil a shallow baking dish or pie pan.

Place all hummus ingredients into a high-speed blender or food processor and blend until completely smooth. Spread into the prepared baking dish. Bake for about 20 minutes or until heated through.

While hummus is in the oven, prepare the salad topping. Combine all ingredients in a small mixing bowl.

Spread the salad over the hummus and serve hot with pita bread as an appetizer.

Source: Fat Free Vegan

Um, what? All of the yes. This vegan recipe for a chocolate shake milkshake (hold the milk) takes a much-beloved fast food tradition to a new, slightly healthier level.

Ingredients:
1 1/2 cups chocolate almond milk
2 1/2 frozen bananas, broken into chunks
4 dates, pitted and soaked in hot water for 15 minutes
1 teaspoon vanilla extract
1 teaspoon instant espresso powder (optional)
Dairy-free whipped cream and sprinkles for toppings (optional)

Instructions:
After soaking the dates in water for 15 minutes to soften, add all ingredients (excluding toppings) to a blender. Blend until smooth. Pour into two glasses and top with whipped cream and sprinkles.

Source: Recipe Runner

Meat eaters can keep their sour cream and cheese Mexican fare, 'cause we'll be wolfing down this vegan burrito bowl in the corner.

Ingredients:
For Burrito Bowl
1 cup dry white long-grain rice (or rice of choice)
1 tablespoon refined coconut oil or vegan butter
Salsa, as needed
Sliced green onion, for garnish
Sliced grape tomatoes, for garnish (optional)

For the Spicy Black Beans:
2 tablespoons refined coconut oil or extra-virgin olive oil
1 cup diced sweet onion
4 medium garlic cloves, minced
3/4 to 1 cup chopped fresh tomatoes
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1/2 plus 1/8 teaspoon fine sea salt, or to taste
2 1/2 tablespoons tomato paste
1 (14-ounce) can black beans, drained and rinsed
1/2 cup unpacked cilantro, large stems removed and finely chopped

For the Avocado-Lime Sauce (makes heaping 1/2 cup):
1 large garlic clove
1 large avocado, pitted
1 tablespoon fresh lime juice, plus more to taste
1 tablespoon water
1/4 teaspoon fine sea salt, or to taste

Instructions:
For the rice: Add the rice and 1 tablespoon of oil or butter into a medium pot along with 2 cups of water. Increase heat to medium-high and bring to a simmer. Immediately reduce the heat to low-medium, and cover with a lid. Cook the rice until it's tender and the water is absorbed. For white long-grain rice this will take 13 to 20 minutes, but please follow the directions on your specific package for best results.

Meanwhile, prepare the spicy black beans: In a large wok or skillet, add the oil and melt it over medium heat. Stir in the onion and garlic, along with a pinch of salt, and sauté for about 5 to 6 minutes, until softened.

Stir in the chopped tomatoes, chili powder, garlic powder, dried oregano, cayenne (if using), and 1/2 teaspoon of salt. Continue sautéing for another 3 to 5 minutes (increasing/reducing heat if necessary), until the tomato softens.

Stir in the tomato paste and drained and rinsed black beans. Cook for a few more minutes until heated throughout. Taste and add more salt if desired. Stir in the cilantro. You can leave the mixture over low heat until ready to serve or simply turn off the heat and reheat before serving.

For the avocado-lime sauce: Mince the garlic clove in a mini food processor (or use a regular size processor, if necessary). Now add the avocado flesh, lime juice, water, and salt. Process until smooth. Taste and adjust lime juice if desired. I usually add another teaspoon.

When the rice is ready, reheat the bean mixture, if necessary. Divide the rice between 2 to 3 bowls. Top each with a couple scoops of the hot black bean mixture, and a large spoonful of both the salsa and the Avocado-Lime Sauce. Garnish with sliced green onion and optional sliced grape tomatoes. Serve immediately.

Source: Oh She Glows