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How to Make a “Wendy’s Frosty” Plant-Based & Sugar-Free

Plant-Based "Wendy's Frosty"

By Chef Katie Mae and Michelle Rowe
Makes about 2½ cups | Ready in 5 minutes | Stores 1 month in freezer


  • ½ cup water or non-dairy milk
  • ½–¾ cup raw cashews*
  • 2 frozen bananas, cut into chunks
  • 2–6 Medjool dates, pitted*
  • 1–2 tablespoons cacao powder*
  • 1 teaspoon pure vanilla extract
  • 1 cup ice



  1. Blend all ingredients in a high-speed blender, such as a Vitamix or Blendtec.
  2. Serve immediately.



I give you a range of the amounts of cashews, dates, and cacao powder so that you can tailor the frosty to your liking. Use ¾ cup cashews for extra creamy richness. If you want to reduce the calorie count, use fewer cashews or eliminate them altogether. Use more or less dates depending on how sweet you want the frosty to be. The amount of cacao used will determine how subtle or intense the chocolate flavor will be.

If you don’t have a high-speed blender, then soak cashews and dates first to help make this a creamier frosty. I suggest soaking the cashews for 4 to 8 hours and then strain them and toss the water. For the dates, I suggest soaking them in the ½ cup of water or milk called for in the recipe, so you don’t lose any of their sweetness. Soak them for at least 30 minutes before adding both the dates and liquid to the blender.


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