Vegan Strawberry Milk

An easy, creamy, dairy-free strawberry 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.

How to make dairy-free strawberry milk at home:

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 sauce that makes a terrific syrup for swirling into a glass of milk (or in ice cream or yogurt).

The cashew 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.

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!

More strawberry recipes:

• Vegan Strawberry Cheesecake Parfaits
• Dairy-Free Strawberry Italian Cream Soda
• Strawberry Rose Granita

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Yield: 4 Servings

Vegan Strawberry Milk

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

An easy, creamy, dairy-free strawberry milk that’s full of real strawberries.

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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 chia 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
• 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 chia 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:

1. Preheat oven to 400 degrees F. In a deep baking dish, toss strawberries with honey or maple syrup and water.
2. 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 chia milk:

1. 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:

1. Place chilled syrup, chilled cashew chia milk and frozen strawberries in a high speed blender and blend until creamy and smooth. Serve immediately.
2. Alternatively stir syrup into cashew milk as desired (about 3 Tablespoons per cup) and serve.

Notes

For a non-vegan version use honey instead of maple syrup.

VARIATION:

Add ¼ tsp rose water for strawberry rose water milk.

Recommended Products

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• 
  Nutiva Organic Premium Raw White Chia Seeds

Nutrition Information:

Yield:

4

Serving Size:

1
Amount 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.

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Sylvie

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.