Indulge in childhood nostalgia with this homemade vegan strawberry milk recipe. Made with fresh strawberries and creamy cashew milk, this dairy-free drink is the perfect combination of sweet and healthy.
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 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 sticky sauce that makes a terrific syrup for swirling into a glass of milk (or in ice cream or yogurt). Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Strawberries – You’ll need both fresh and frozen strawberries.
- Maple Syrup – Use a light maple syrup or honey for a non-vegan version.
- Cashews - Use raw cashews, soaked for a few hours or overnight in filtered water.
- Chia Seeds (optional) – I like to add white chia seeds to the cashew milk to thicken but you can omit them if you’d prefer.
- Medjool Dates – You’ll need 1-2 large soft dates to sweeten the milk.
How to Make Vegan Strawberry Milk:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
The milk does call for some soaking time, so I suggest you make both the cashew milk and strawberry syrup ahead of time, this way all you need to do is mix them when you are ready to go.
- You’ll start by tossing the fresh strawberries with maple syrup and a bit of water in a baking dish and roasting them until the strawberries are soft and juicy. Then you’ll strain the mixture 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.
- To make the cashew milk drain the soaked cashews, and add the chia seed gel if using, filtered water, and dates to a high speed blender and 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.
- Now you could stop right there a have yourself a fine glass of strawberry milk by stirring some of the strawberry syrup into the cashew 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!
Variations:
- Substitute about 3 cups/24oz of homemade or store bought nut milk of choice.
- Use berries of choice in addition to or instead of the strawberries.
More Strawberry Recipes:
Vegan Strawberry Milk
An easy, creamy, dairy-free strawberry milk that’s full of real strawberries.
Ingredients
For the strawberry syrup:
- 8oz/227g very ripe strawberries, hulled, sliced
- ¼ cup/60ml light maple syrup or honey for a non-vegan version
- 2 Tablespoons/30ml filtered water
For the cashew milk:
- 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 (optional)
- 2 cups/480ml filtered water
- Pinch of sea salt
- 1-2 large soft dates (optional)
For the strawberry milk:
- 1 recipe for strawberry syrup
- 1 recipe for cashew milk (or substitute about 3 cups/24oz of homemade or store bought nut milk of choice)
- 4oz/120g frozen strawberries
Instructions
Make the strawberry syrup:
- 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.
Make the cashew milk:
- 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.
Make the strawberry milk:
- 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
Variations:
- Substitute about 3 cups/24oz of homemade or store bought nut milk of choice.
- Use berries of choice in addition to or instead of the strawberries.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 169Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 57mgCarbohydrates: 27gFiber: 2gSugar: 19gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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.
Kelsey says
Oh my goodness! This sounds AMAZING! It's very similar to a chocolate pudding recipe I make, but just less chia seeds! Definitely giving this a try! My kiddos ALWAYS want strawberry milk from the store and I'll never buy it for them!
Emily @ Recipes to Nourish says
This is such a cool idea for homemade dairy-free milk! I never would have thought of adding chia ... I bet it's so delicious and creamy with the cashews. LOVE the strawberry addition too! So pretty and pink.
Raia Todd says
Sounds easy and delicious! And very kid-friendly... 😉