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Starbucks Unveils New Easily-Veganized Frappuccino Flavors

Swap the cow’s milk for soy or coconut milk for to veganize the coffee giant’s summer Frappuccino blends.

To celebrate 20 years of its signature Frappuccino drink, Starbucks has unveiled six new fan-inspired flavors—three of which can be easily made vegan. In an interview with VegNews, the coffee company confirms that Cotton Candy, Lemon Bar, and Cupcake can be done dairy-free simply by asking for soy or coconut milk and no whipped cream. If you want to try the remaining flavors—Caramel Cocoa Cluster, Cinnamon Roll, or Red Velvet Cake—be sure to omit the caramel sauce, white chocolate-mocha drizzle, and java chip mix-ins since all contain milk. In recent years, Starbucks has added more and more vegan options to its menu, from coconut milk to healthy snacks to to-go salads.

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Meat Company Finds Americans Are Afraid of Hot Dogs

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Kat Von D Debuts 10th Anniversary Vegan Beauty Line

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Missouri Passes Bill Limiting Meat Labels to Dead Animals

Those in opposition to the bill—which purports it is alleviating consumer confusion around plant-based products—believe its passing is wrongly motivated by eliminating meat-industry competition.
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This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

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