Strawberry season is short. Make it last with this delicious and fast Vegan Strawberry Yogurt recipe. You even have the option to freeze it for a simple yet refreshing dessert to cool you down in the summer. Yeah, that’s right. I said it: vegan yogurt or ice cream, soy-free! Yogurt if you’re too impatient, ice cream if you can wait for it to freeze a bit. 🙂 Both are delicious!
Using fresh local organic strawberries, in-season, at their best, full-flavour, you can’t go wrong making this a refreshing and healthy treat. It only takes 5 minutes to make, however, you will need to wait at least an hour to cool it down and eat it as a yogurt, or 6 hours for ice cream (it doesn’t freeze very fast. If you want it to freeze faster, you can mix it every hour).
Honestly, if you don’t eat dairy or eggs (vegan), and no soy, this is a great alternative. Even if you eat all those things, this is too delicious not to try! Even my husband who is usually a chocolate kind of guy couldn’t get enough of this! It can be a delicious snack, dessert or even breakfast.
You only need a powerful blender, although I have made it in a food processor as well. This recipe can easily be doubled or tripled to enjoy later!
This recipe is made with my Whole Cashew Milk recipe, but I made it even creamier by adding extra cashews! Yum!
Enjoy!
P.S.: Want more delicious recipes to use strawberries with? Check out these Strawberry Maple Muffins with a gluten-free option, or an Old Fashioned Strawberry Rhubarb Pink Lemonade!
P.P.S.: Want to try my Naturally Fermented Cashew Yogurt? Check it out on The Body Book‘s website.
Vegan Strawberry Yogurt | Soy-Free | Refined Sugar-Free
A simple way to enjoy local in-season strawberries! To reduce your exposure to chemicals, always buy organic or non-sprayed strawberries.
Ingredients
- 1 pint fresh local organic strawberries washed, trimmed, cut in half
- 2 cups whole cashew milk use 1/2 cup extra cashews to make the milk really creamy
- 1/4 cup maple syrup
- 1 tsp organic vanilla extract
- 2 Tbsp chia seeds
- pinch of grey sea salt
- 1 probiotic capsule optional
Instructions
Simply put everything (except the probiotics, if using) in your high speed blender for 1 minute, until completely smooth.
Open the probiotic capsule (if using), and mix it in the yogurt.
Transfer to 4 small containers and put in the fridge for at least 1 or 2 hours to get a delicious creamy vegan yogurt, or in the freezer for at least 6 hours to get a delicious vegan ice cream.
Recipe Notes
Keep in airtight containers in the fridge, up to 5 days. If frozen, keep in the freezer with a plastic film right on top of it, to avoid crystals.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 136kcal | Fat: 3g | Sodium: 142mg | Potassium: 250mg | Carbohydrates: 25g | Fiber: 4g | Sugar: 17g | Protein: 1g | Vitamin A: 15% | Vitamin C: 69.5% | Calcium: 79% | Iron: 1%
First thing I made with my new KitchenAid mini processor. So delicious!
Yay! 🙂
This sounds really yummy and I only have a 4 cup food processor, so that works great! The only ingredient I’m not sure about is the 1/2 cup organic almond and cashew cream. I don’t know if I’ve ever seen this in my local grocery store.. Is there some way that I can make it myself? Do you happen to have a recipe? I already make my own almond milk, but not sure how to make the “cream”.. Thanks!
Hi Joanne! Thanks for the comment! Unfortunately, I’m not not too sure of a way to make cream myself (it’s been on my to-do list for months! haha), but I would just use some homemade almond milk, perhaps made with less water, and add a bit more chia seeds. Or perhaps cashew milk, because you can make it thicker. I hope it works out for you! Let me know how you like it 🙂
Hi! Thanks for your reply. I searched online after I posted, and found a recipe for homemade almond / cashew cream here..
The hardest part will be waiting for the nuts to soak overnight. 😉 I can’t wait to try this! I got some really delicious strawberries and peaches at the farmer’s market the other day.. might need to get some more!
It’ll be delicious!
Hi! I had to come back and let you know that this recipe is definitely a keeper! I made this using the homemade almond + cashew recipe from my post above (couldn’t find any at the store), and I used nectarines instead of peaches because that’s what I had on hand. I doubled the recipe except for the maple syrup.. I tasted it after ~1/4 cup and it tasted great without using more. The strawberry flavor really pops out and it’s so delicious! I think I could just drink it straight from the blender, it was that good! I can’t wait to experiment with other fruit in season too! Thanks so much for sharing this recipe!
That’s what I like to hear! haha So glad it worked out and you liked it 🙂
I’ve run into a little problem.. when I made the recipe, I put some in the refrigerator and some in the freezer. I just tried to take a scoop out of the ice cream in the freezer, and I can’t do it.. it’s not creamy like regular ice cream, but it’s as hard as ice. How did you scoop yours out and have it look like ice cream? Thanks!
Most non-dairy ice cream freeze much harder, so you need to take it out of the freezer about 30 minutes or so ahead of time (depending on how hot your room is), to let it soften in order to scoop it out 😉
Thanks, I wound up doing just that, but I found that the ice cream had a lot of ice crystals from freezing it and lost some of it’s flavor when compared to the ice cream I left in the refrigerator. Is that normal for this recipe to develop ice crystals when freezing or is there a way to avoid it? Thanks!
Yes, unfortunately, non-dairy ice creams made without an ice cream machine to churn it often end up having some crystals. I found that by mixing it every hour and covering with a plastic film helps this a lot (you want the film to touch the mixture so that the air isn’t in contact with the food). 🙂 I have a new dairy-free ice cream recipe coming up soon on the blog that I think you will love!
This makes me want to run out the door and go strawberry picking. What a perfect way to use summer berries.
haha yes! Thanks, it’s very refreshing and so simple to make!
This just looks so creamy and delicious both as a yogurt and an ice cream. I love strawberry ice cream, and his recipe would be great with any berry or summer stone fruit. Must try for sure!
Absolutely, it’s easy to customize with what you have! The thick cashew milk makes it very creamy, as a yogurt or an ice cream. Give it a try!
There’s nothing better than fresh, in season, local produce…especially strawberries. I look forward to them all year long. This recipe soundslike such a yummy way to use them.
Thanks! Same here! It’s my favourite time of the year! 🙂
I can’t eat dairy so yogurt is off limits so I wasn’t sure how this would taste. I have to say it’s delicious, in fact even if I could eat dairy again I think I would prefer this!
That’s so nice to say! Thank you, happy you enjoyed it!
What a lovely way to enjoy fresh strawberries! I’m sure this must be a refreshing treat.
Thank you Cathy! It’s great, and so simple to make!
Very nice! I particularly like the idea of using this to make frozen yogurt (faux-gurt?). Usually when I want to go with a dairy free frozen dessert I go with sorbet, but I really like the idea of making this for a creamier, richer overall dessert. You’re seriously getting me excited to try your cashew milk recipe!
hahaha I promise you, once you try making that milk, you’ll want to use it in everything! 🙂 and I love that name “faux-gurt”!
What an interesting recipe! Before I went dairy free (about 8 years ago now — yikes!) I used to love my morning bowl of fruit and yogurt. Since ditching dairy I haven’t found any dairy free alternatives I enjoy, but this is right up my alley! Pinning and definitely going to give it a go. Thanks for another inspired recipe!
You are so right, finding a good healthy dairy-free yogurt is hard to find! Most of them have soy in it and/or contain some questionable ingredients. This one is as simple and healthy as can be! It can also be frozen for a frozen treat! 🙂