A creamy and dairy-free strawberry cashew milk that’s full of real strawberries.
When’s the last time you had a glass of strawberry milk? I’d guess, probably not since you were a kid.
I certainly drank my fair share when I was younger, but sadly that “strawberry” milk didn’t have an actual strawberry to be seen in it, just a pink colored powder masquerading as fruit. This is not that kind of strawberry milk, this one is creamy, not too sweet and filled with real strawberries.
Feeling a bit nostalgic for that old childhood favorite, I decided to make my own updated version. The first strawberries of the season were just starting to come in, so it seemed like an opportune time to re-invent a classic. The combination of strawberries and milk never gets old, and a glass of pretty pink milk makes the day a little brighter and reminds me of being a kid.
I ditched the regular milk in favor of a creamy homemade cashew chia milk and roasted some strawberries for a jammy and full-bodied strawberry flavor. I know it seems a shame to cook nice ripe berries but the heat of the oven helps to concentrate the flavors and creates a sauce that makes a terrific syrup for swirling into a glass of milk (or in ice cream or yogurt).
The milk does call for some soaking time, so I suggest you make both the cashew chia milk and strawberry syrup ahead of time, this way all you need to do is mix them when you are ready to go.
Now you could stop right there a have yourself a fine glass of strawberry milk but if you like yours nice and thick then toss everything into the blender like I did with some frozen strawberries for a thick milkshake-like experience. The frozen strawberries add body and makes the strawberry milk super velvety and icy cold.
Here’s to childhood classics!
Serves 4
Sylvie Shirazi
Yields 4
A creamy and dairy-free strawberry cashew milk that’s full of real strawberries.
15 minPrep Time
25 minCook Time
40 minTotal Time
Save RecipeIngredients
- 8oz/227g very ripe strawberries, hulled, sliced
- ¼ cup/60ml honey or light maple syrup for a vegan version
- 2 Tablespoons/30ml filtered water
- ¾ cup/84g raw cashews, soaked for a few hours or overnight in filtered water
- 1 Tablespoon/12g white chia seeds , soaked with ¼ cup/60ml filtered water for 10 minutes or overnight
- 2 cups/480ml filtered water
- Pinch of sea salt
- 1-2 large soft dates (optional)
- 1 recipe for strawberry syrup
- 1 recipe for cashew chia milk (or substitute about 3 cups/24oz of homemade or store bought nut milk of choice)
- 4oz/120g frozen strawberries
Instructions
- Preheat oven to 400 degrees F. In a deep baking dish, toss strawberries with honey or maple syrup and water.
- Bake until strawberries are soft and juicy (20 to 25 minutes). Strain through a fine mesh strainer, pressing firmly on the strawberries to extract as much liquid as possible. Transfer syrup to a glass jar and store in the refrigerator up to 1 week until needed.
- Drain the cashews and add the chia seed gel, filtered water, salt and dates if using to a high speed blender. Blend until creamy and smooth. Strain through a fine mesh strainer or nut bag. Transfer to a glass container and store in the refrigerator for up to 3 days until needed.
- Place chilled syrup, chilled cashew chia milk and frozen strawberries in a high speed blender and blend until creamy and smooth. Serve immediately.
- Alternatively stir syrup into cashew milk as desired (about 3 Tablespoons per cup) and serve.
Notes
For Vegan version use light maple syrup instead of honey.
VARIATION: Add 1/4 tsp rose water for strawberry rose water milk.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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