Fresh Peach Shake

A great way to enjoy fresh peaches (other than straight up), is to blend them into a cool fresh peach shake. My mom used to make these for me growing up and they’re such an easy and refreshing sweet treat.

Fresh Peach Shake - Vegan & Gluten-Free

When most people think of summer, they imagine a slice of watermelon, a tart glass of lemonade, or a bright popsicle. But not me. To me, nothing screams summer like a fresh and incredibly juicy Ontario peach. Lucky for me, they’re overflowing in little cardboard bushels just about everywhere this time of year.

Fresh Peach Shake - Vegan & Gluten-Free

Notes – Fresh Peach Shake

  • I recommend peeling the peaches, unless you have an amazing blender such as a Vitamix.
  • I added a half banana because the shake didn’t seem thick enough on its own. You could add a scoop of vegan vanilla ice cream for a really decadent shake.
  • Add a scoop of vanilla protein powder to make this into a hearty breakfast smoothie.

Fresh Peach Shake - Vegan & Gluten-Free

Fresh Peach Shake - Vegan & Gluten-Free

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Fresh Peach Shake

  • Author: Angela @ Vegangela.com
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 1x
  • Category: Shake, Smoothie, Breakfast, Snack, Drink

Ingredients

Scale
  • 2 fresh peaches, peeled
  • 1/2 banana
  • 1 cup vegan milk (coconut milk, soy milk, almond milk)
  • 1 cup ice
  • 1 tbsp agave nectar or maple syrup

Instructions

  1. Using a blender or immersion blender, blend all ingredients until smooth. Serve immediately.

Notes

Makes 1 large shake

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Fresh Peach Shake - Vegan & Gluten-Free

15 thoughts on “Fresh Peach Shake”

  1. Hi Angela,
    Not sure if it’s too much to ask but was wondering if you could give the nutritional break down with each recipe. I like your recipes – just wondering how much protein and fats they have so I can balance it out with the amount of carbs. Thanks.

    Reply
  2. For anyone with Crohn’s or Colitis, and especially if they have an ostomy, I strongly recommend to peel the peaches regardless or they’ll be pushing a brick the next day or worse yet, nothing.
    That said, I’m glad to have found this site. I’ve been looking for easy healthy recipes and that one I’m definitely trying. 🙂

    Reply
  3. Oh my this looks so refreshing. We luckily in Florida are still overflowing with peaches. My husband keeps bringing bags home. I’m definitely going to make this for him!

    Reply
  4. To my preference, the carbs do not bother me as a runner, swimmer, and biker. I look for creative ways to add complex carbohydrates. Try adding oatmeal to the smoothies. Delish!

    Reply
  5. Your “low-carb” recipes were on the first page of my Google search for low-carb vegetarian recipes. The first one on *your* list was this peach shake. While it sounds fantastic, it is *not* low-carb, which you yourself admit when you say of your “low-carb” recipes: ” While they may contain good carbohydrates, they avoid nasty processed carbs.”

    Low-carb is not about avoiding “nasty processed carbs” — it’s about limiting carbohydrate intake, good, bad or otherwise. This one snack would use up at least 75% of the average low-carber’s limit for one day, and probably a lot more than that.

    Your recipes look delicious. They just aren’t “low-carb,” and shouldn’t carry that tag.

    Reply
    • Hi Kris,

      You make a good point. I guess I’ve been thinking of “low carb” from a different perspective, especially because I used to eat a lot of things like bread and white pasta. I’ll try to think of a better name for that tag. Thanks for stopping by and providing this feedback.

      Reply
      • Hi Angela,

        As a long-time carb watcher and two-year vegetarian, I think in this case the “low-carb” tag does effectively communicate that these dishes are good for those who are moderately limiting their carb intake, especially refined carbs and sugars that lead to weight gain, blood sugar problems, energy swings and a whole host of bad things.

        True, these recipes aren’t for those who are on the induction phase of any low-carb diet, but I have found them to be perfect for a lifestyle that emphasizes slow-burning, low-GI/low-GL carbs (like lentils, beans, tempeh, sweet potatoes, and yes, even peaches!) instead of pastas, flours and rice dishes. You might want to add into the description that these are mainly “slow-burning carbs” or carbs that have a low glycemic impact, just to make the point clear that they are different from traditional “super low-carb” foods.

        In any case, I’ve been trying several of your dishes per week! So far my favorite was the mango and avocado dish – I added black bean burger for some extra protein and pizzaz. Up tonight is the cauliflower lentil coconut curry! Not only are your recipes a godsend for my lifestyle, but they’re even easy enough to have the boyfriend help me make. 😉

        Madelin

        Reply
        • Hi Madelin! Thanks so much for taking the time to share your ideas on this. I really like your suggestion on the “slow-burning carbs”, so I’m going to add that to the description.

          Glad to hear that my recipes are of use and that you’re enjoying them. Do keep in touch, I don’t usually take this long to respond 🙂

          Reply
      • Vegangela, you could just call the fruits non-processed, “whole foods”. That’s when carbs are the good (and essential) kind for optimal health. The sugars in the fruits are lower glycemic index than processed white sugar, so they raise your blood sugar more slowly. That way you don’t experience a sugar crash 30 minutes after consuming them. People should not be afraid of carbs. They are satisfying and nutritious if they are from whole, unprocessed, preferably organic foods. Thank you for your recipes. I have used and enjoyed many of them. Namaste.

        Reply

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