Vegan strawberry milk is a fun and simple way to utilize some of these spring berries, perfect for both kids and adults. This healthy version of a childhood favourite is sweetened with vanilla and an optional touch of maple syrup.
I’m in strawberry town right now and making, photographing, and editing like crazy at the moment with all of the lovely local produce that’s popping up – but I wanted to quickly share this recipe with you before getting back to all of that.
This will be a little shorter than usual, but includes some recipe links from my favourite bloggers and blogger friends! Including links might become a regular feature here, but I don’t think I’ll be doing it every week.
Strawberry milk was the only way I would drink milk as a kid. I’ve always had a dairy allergy (but only recently figured out that it was what was causing my lifelong eczema + stomach problems. Ugh) and have never had a glass of milk in my life. Gross.
Strawberry milk was a little different, though, because it’s pretty much a milkshake. I don’t think I could drink the store-bought stuff now as even my rosy childhood memory of it is sickly sweet. These kinds of recipes, ones that are nostalgic of childhood treats, are some of my favourites to make. This is adult strawberry milk. It’s lightly sweet, intensely strawberry, and so good for you.
I made this drink vegan using coconut cashew milk, my new preference. Cashews are pricey and adding coconut makes my homemade milk extra creamy without the extra cost. If anyone is interested, I’ll write a post about it in the future.
Otherwise, any kind of plant-based milk will work well for this recipe, but my recommendation would be almond milk or cashew milk. I also added a little less water than usual to mine to make the strawberry milk extra creamy.
Frozen Blueberry Cashew Cake by Eat Sleep Green – Susanna’s first time posting in english! Just scroll down for the english version of the recipe.
Roasted Carrots & Dukkah + Meaning by Green Kitchen Stories – their recipes are always perfect, but I think they’ve really hit it out of the park with a discussion about what it means to work with and write about food, when there are so many horrible things happening in the world.
Broccoli Slaw with Golden Raisins and Walnuts by Vanilla and Bean – Traci’s posts are never just about food, and this time she’s talking about the negatives of celebrating with fireworks along with another wonderful recipe.
Raw “Nutella” Bars by Dolly and Oatmeal – pregnant lady food and a treat I will be making for a friend once she has her baby (hopefully soon as she’s now passed her due date!).
Java Shake with Maca and Strawberry by Earthsprout – Elenore is always my favourite. She is the most inspiring, uplifting blogger to read, and she’s doing a giveaway of her breakfast app! Yes, please.
Melon Noodle Rice Salad by Krautkopf – they’re releasing an app right away, and I love their work. This is a gorgeous light summery salad.
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- 750 ml (3 cups) almond milk
- 500 grams (about 3 cups) strawberries
- 1/4 teaspoon vanilla powder or 1/2 teaspoon vanilla extract
- Tiny pinch sea salt*
- 1 tablespoon maple syrup or honey (optional)
- Add the milk, strawberries, vanilla, and salt to a blender or large container (for an immersion blender) and mix on high speed until very smooth.
- Taste and add maple syrup if needed, and serve immediately. If the almond milk was at room temperature, you may want to chill the strawberry milk before serving.
- The drink will last 3-4 days in the refrigerator in a sealed container, but is best fresh.
• The salt will just help to enhance the flavours of the fruit. I'm talking a tiny little pinch.
Amount Per Serving: Calories: 159Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 23mgCarbohydrates: 9gFiber: 3gSugar: 7gProtein: 5g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.