Description
Creamy, sweet, and delicious Vegan Strawberry Milk is easy to make and loaded with fresh strawberry flavor!
Ingredients
Units
Scale
- 2 cups Fresh Strawberries (see Note 1 below for using frozen)
- 5 Tablespoons Organic Cane Sugar (see Note 2 below for substitutions)
- 1 Tablespoon Raw Sunflower Seeds or Raw Cashews, Optional (see Note 3 below for substitutions)
- 4 cups Non-Dairy Milk Of Choice (we used soy milk, see Note 4 below for substitutions)
Instructions
- Blend the first three ingredients: Add the fresh strawberries, sweetener of your choice, and raw sunflower seeds or raw cashews (or see substitutions for other options) to your blender. A food processor may also be used. Blend, starting on low power, and increase the power slowly to the highest available. Blend until completely smooth; this took about a minute for me. You may need to stop and scrape down the sides with a spatula and blend again to get a completely smooth strawberry mixture.
- Transfer to a small pot: Use a blender spatula (or a regular spatula) to transfer all of the strawberry mixture to a small pot (preferably one with a spout for transferring the syrup later). Scrape all that strawberry goodness into the small pot.
- Make the homemade strawberry syrup: Heat your small pot over medium heat until it comes to a strong boil, stirring occasionally. When boiling, remove from heat and transfer into a large jar or pitcher. (You can use a small jar, but it's easiest to use a large one for the next step.)
- Add plant milk: Add your 4 cups of non-dairy milk and place a tight-fitting lid on the vessel. Shake until well combined.
- Refrigerate: Place in the refrigerator so you can enjoy cold strawberry milk. 2-3 hours is usually enough to make it cold, but it depends on your fridge (keep in mind, the door of your fridge is the warmest part. If your pitcher fits on an inner shelf, that's best.). If you really can't wait, you can transfer some of the mixed strawberry milk to a smaller freezer-safe jar and stick it in the freezer for a half hour or up to an hour. Shake again before pouring into a glass. You can also serve it in a glass with ice cubes to make it extra cold.
- Storage: Store your vegan strawberry milk in the refrigerator for 2-3 days (any more and it starts to lose flavor, oxidize and may go bad since there aren't any preservatives in our recipe. But you'll probably want to drink it up before then! Shake well before use. :)
Notes
- Note 1: You can use two cups of thawed frozen strawberries (we don't add water to blend, so don't use solid frozen berries) if you can't find fresh strawberries. They will release liquid as they thaw, and if you include this liquid in the blender, you should simmer your strawberry syrup for 4-6 minutes (over medium low heat, after bringing to a boil) so it's not too watery.
- Note 2: If you'd like to use less sugar, you can, but the recipe will be less sweet and is meant to be enjoyed as a dessert (in moderation of course). If you'd like to avoid using refined sugars, you can try alternatives like coconut sugar, maple syrup, or even Medjool dates, you can definitely do that. I recommend using date paste or date syrup if you go the date route, as we don't want to add liquid to our blender if we can help it. Keep in mind all these sugars are darker than cane sugar, meaning that your strawberry milk will be slightly darker in color, but should still taste great.
- Note 3: This is purely to make the vegan strawberry milk richer and a bit thicker. If you do not have a high speed blender, a good alternative to the seeds/nuts is using raw cashew butter (toasted or roasted cashew butter has a more pronounced flavor), raw sunflower seed butter, or even hulled hemp seeds (AKA hemp hearts). You can also bypass this ingredient by using canned full fat (or "lite") coconut milk as your non-dairy milk. That will make the vegan strawberry milk much more lush and decadent without the need for the seeds or nuts at all.
- Note 4: Oat milk, almond milk, soy milk, cashew milk, coconut milk, etc. are all great choices. Basically any vegan milk with neutral flavors is perfect. You can even make your own vegan milk with soaked nuts or seeds, filtered water, a high speed blender, and a nut milk bag.
- Note 5: You can double or triple the strawberry syrup part of the recipe (everything except the plant-based milk) and store it in an airtight jar in the fridge, it should be good for up to a month! Serve by shaking or whisking together a tablespoon or two of the syrup with a cup of cold plant-based milk. I chose to write the recipe with it mixed together to make things a little easier for when you’re ready to serve.
- Prep Time: 5 minutes
- Refrigeration Time: 2 hours
- Cook Time: 5 minutes
- Category: Drinks, Breakfast
- Method: Stove Top
- Cuisine: American
Keywords: vegan drinks, vegan milk, vegan breakfast recipes