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.

Print 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%