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Blueberry Milkshake with Vega One®

Serves 1 10 minute prep time

By on

By Erin Ireland, Vega Recipe Contributor. Originally posted on her blog It’s to Die For

Erin Ireland shared this delicious recipe with us during her #BestLifeProject Vega Instagram takeover. With a dollop of vegan whipped cream, say good morning to a blueberry smoothie that tastes like a decadent blueberry milkshake.


  • Smoothie Ingredients :
  • 1 cup local blueberries
  • 1 small handful frozen banana chunks
  • 1 cup almond or coconut milk
  • ¾ cup water
  • 1 serving French Vanilla Vega One®
  • 1 tsp cinnamon
  • 1 Tbsp vanilla extract
  • Coconut Whipped Cream :
  • 1 can coconut cream, chilled in fridge overnight
  • 2 tsp vanilla
  • Maple syrup, as needed


  • Add all your smoothie ingredients to a blender and puree until smooth.

  • Make coconut whipped cream by removing can of coconut cream from the fridge, flip upside down and open. Drain the liquid and scoop the solid coconut cream into your chilled mixing bowl. Beat on high until frothy peaks form. Add a small splash of vanilla and maple syrup (depending on how sweet you like it) and beat until combined.

  • Add a dollop of coconut whipped cream to your blueberry smoothie and enjoy!

Erin Ireland

Erin Ireland is a passionate food reporter for The Peak Radio, The Rush on Shaw, CTV Morning Live, and her website, itstodiefor.ca, which serves to connect Vancouverites with the best food in the city. She is also a freelance recipe developer who contributes to Vega’s Recipe Center. Two years ago Erin made the switch to a mainly plant-based diet and has never looked back. She’s found it shockingly easy to dine out on a regular basis and enjoy vegetarian and vegan options. To Die For Fine Foods, an artisan baking company specializing in gourmet banana bread and lemon loaf, is the other half of Erin’s career that began four years ago in her home kitchen. In a past life, she lived in South Carolina and played four years of NCAA volleyball while earning a degree in Mass Communication.
Erin Ireland

In this recipe