← Back to Search Results
Vanilla, Rum, and Salted Cashew Shake Recipe-15580

Photo by: Joseph De Leo
Comments: 0


When I walk into a party and spy a bowl of salted cashews, it’s all I can do to stop myself from swiping the bowl, stealing off to a remote corner with it, and hissing like a threatened house cat if anyone dares to reach for a nut while I gobble them down.

Cashew butter makes it easy to harness the nuts’ seductive flavor into a shake. For a cool garnish (courtesy of food stylist Michael Pederson), finely crush about 1/2 cup (about 3 ounces/85 grams) of salted cashews, moisten the rims of the glasses, and dip them into the crushed nuts so they adhere like the salt on the rim of a Margarita glass.

Yield: Makes about 3 1/2 cups | 28 ounces | 850 milliliters


  • 1/4 cup (about 2 ounces/60 milliliters) cold whole or lowfat milk
  • 1/4 cup (about 2 ounces/60 milliliters) dark or amber rum
  • 1/4 teaspoon pure vanilla extract
  • 6 tablespoons (about 3 1/2 ounces/100 grams) cashew butter
  • Pinch of salt
  • 8 medium scoops (about 1 quart/24 ounces/680 grams) French vanilla ice cream, softened until just melty at the edges


Place the milk, rum, vanilla extract, cashew butter, and salt in a blender and blend to mix thoroughly, about 30 seconds. Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once.

© 2009 Adam Ried

Note from Cookstr's Editors

Nutritional information is based on 4 servings and uses lowfat milk.


Nutritional Information

Nutrients per serving (% daily value)

455kcal (23%)
198mg (20%)
1mg (1%)
164mcg RAE (5%)
59mg (20%)
189mg (8%)
11g (57%)
27g (41%)
1mg (7%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-explorations Baked Explorations
by Matt Lewis
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
food-to-live-by Food to Live By
by Myra Goodman
cooking-for-friends Cooking for Friends
by Gordon Ramsay
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
a-new-way-to-cook A New Way to Cook
by Sally Schneider

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?