• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Recipe Runner

Eat Well - Run Happy

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • About
  • Recipes
  • Running
    • Training Tip Tuesday
  • Travel
  • Work With Me
  • Contact
    • Disclosure & Privacy Policy
    • Privacy Tools

Vegan Strawberries and Cream Popsicles

July 22, 2019 by Danae Leave a Comment

Jump to Recipe
799shares
  • Share
  • Tweet

Vegan Strawberries and Cream Popsicles are the perfect cold treat on a hot summer day! A layer of fresh strawberry purée is swirled together with a layer of coconut cashew cream for a delicious dairy-free popsicle!

Three Vegan Strawberries and Cream Popsicles with fresh strawberries scattered next to them.These Vegan Strawberries and Cream Popsicles were the first batch of popsicles I’ve made this summer. As usual, I decided to photograph them on the hottest day we’d had so far this year. I don’t know how I manage to time it this way, but I do it every year!

Needless to say, everything was prepped and ready to go before the popsicles came out of the freezer, but that didn’t stop them from turning into a melted mess by the time I finished. Frozen or semi-melted, they were still delicious!

Normally when I make a vegan popsicle I just use coconut milk to get the creaminess. If I’m not making vegan popsicles, Greek yogurt is my go-to for that creamy texture. A couple of my favorite non-vegan pops are these Raspberry Cheesecake Yogurt Popsicles and these Granola Peach Yogurt Popsicles.

Vegan Strawberries and Cream Popsicle with fresh strawberries next to it.When I made these Vegan Strawberries and Cream Popsicles I decided to give them an extra dose of creaminess by adding cashews that I soaked in water until they were soft. I used the same method when I made this Coffee Cashew Ice Cream and the results were phenomenal! 

Cashews are a staple in creamy vegan desserts. I feel like they’ve gained popularity over using silken tofu. You’ll often see them used in cheesecake recipes like this No-Bake Layered Blueberry Cheesecake and this Vegan Caramel Cheesecake. You might be wondering how a nut can get end up with a creamy texture, it’s actually very simple.

Vegan Strawberries and Cream Popsicles with one popsicle laying on top of another.

How to Make Cashew Cream

  1. Place raw (unsalted and unroasted) cashews in a bowl. Cover with water about an inch above where they sit. 
  2. Cover the bowl and let them sit on the counter for at least 4 hours or put them in the refrigerator if soaking overnight. 
  3. After the cashews have soaked dump out the water and put them in a high-speed blender along with approximately 3/4 cup clean water per 1 cup of soaked cashews. Always start with less water and add more if needed. 
  4. Blend the cashews until they have a creamy consistency, scraping down the sides of the blender as needed. Store the cashew cream in the refrigerator for up to a week. 

In the case of these strawberries and cream popsicles you’ll blend the soaked cashews with the coconut milk, maple syrup and vanilla. The consistency will be thinner than cashew cream, but perfect for a creamy popsicle.

Vegan Strawberries and Cream Popsicle with bite taken out of it.

Can I Use Light Coconut Milk?

Light coconut milk can be used for these popsicles, but be aware that you will end up with an icier, less creamy popsicle. You can also use a blend of full fat and light coconut milk. Honestly, I’d just go for the full fat and know that this is a treat and not something you eat on a daily basis. 

The strawberry portion of these popsicles is also easy to make. Place you’re washed and hulled berries in the high-speed blender along with lemon juice, maple syrup and vanilla. Blend until smooth and then strain out the seeds if desired. If you don’t have strawberries or prefer to use a different berry any of them will work. You may need to add a little more maple syrup if using a more tart berry, such as blackberries or raspberries.

The strawberry portion of the popsicles is poured into the molds first and then the coconut cashew layer is poured on top of that. Use a wooden or metal skewer to swirl the layers together and then freeze them for at least 5 hours. They’re the perfect sweet and tasty frozen treat to cool off with this summer!

Vegan Strawberries and Cream Popsicles Pinterest Collage

More Vegan Popsicles

Vanilla Cold Brew Coffee Popsicles drizzled with chocolateVanilla Cold Brew Coffee Popsicles

Raspberry Rosé Popsicles on white plate with ice and fresh raspberries.Raspberry Rosé Popsicles

Chocolate Dipped Strawberry Red Wine Popsicles on marble cutting board with fresh strawberries next to them.Chocolate Dipped Strawberry Red Wine Popsicles

Continue to Content
Vegan Strawberries and Cream Popsicle with fresh strawberries next to it.

Vegan Strawberries and Cream Popsicles

Yield: 10 popsicles
Prep Time: 15 minutes
Additional Time: 4 hours
Total Time: 4 hours 15 minutes

Ingredients

Coconut Cashew Layer

  • 1/2 cup raw cashews, soaked in water for at least 4 hours
  • 1 1/4 cups coconut milk
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla bean paste or vanilla extract
  • Pinch of salt

Strawberry Layer

  • 12 ounces strawberries, washed and hulled
  • 1/2 of a lemon juiced
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla bean paste or vanilla extract

Instructions

  1. In a high-speed blender, combine the ingredients for the strawberry layer and purée until smooth. Strain the seeds out if desired, then pour the purée evenly into the popsicles molds. About halfway depending on the mold you are using.
  2. Rinse out the blender container and add in the soaked and drained cashews, coconut milk, maple syrup, vanilla and pinch of salt. Purée until smooth and creamy, scraping down the sides of the blender container as needed.
  3. Pour the coconut cashew cream over the strawberry purée layer. Swirl the layers with a wooden or metal skewer. Cover with the lid and insert the popsicle sticks. Freeze for at least 5 hours.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 6mgCarbohydrates: 13gFiber: 1gSugar: 8gProtein: 2g
© Danae
Category: Ice Cream + Frozen Treats
799shares
  • Share
  • Tweet

You may also like:

  • No Bake Apple Pie Bites in mini phyllo cups topped with whipped cream on a white plate. Green apples behind the plate.
    No Bake Apple Pie Bites
  • Apricot Chicken Thighs with Root Vegetables is a hearty and easy to make one skillet dinner. Savory with a hint of sweetness from the apricot jam, it's healthy comfort food at it's finest! #chicken #skilletdinner #carrots #apricot #easyrecipe #chickenthighs #glutenfree
    Apricot Chicken Thighs with Root Vegetables
  • Tomato Basil Frittata with Herbed Goat Cheese | Tomatoes and basil give this Italian flavored frittata tons of flavor!
    Tomato Basil Frittata with Herbed Goat Cheese

Filed Under: Ice Cream + Frozen Treats Tagged With: Cashews, coconut milk, Dessert, Gluten Free, paleo, popsicles, Snack, Strawberries, summer, vegan, vegetarian

Previous Post: « Grilled Peach and Burrata Crostini
Next Post: Peach Rosé Sangria »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi, I'm Danae! Welcome to Recipe Runner. This blog is all about my love of food, cooking, baking, and running. I hope that I can tempt you with my recipes and inspire you with my running stories! Enjoy! Read More ↝

Subscribe to Our Newsletter

You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Recipe Runner Favorites

Gingerbread Chocolate Chip Muffins on a wire rack with a cup of coffee to the side of them.
Maple Orange Sweet Potato Salad in a white serving bowl with spoons. A jar of the vinaigrette behind the bowl.
Overhead photo of Cranberry Orange Yogurt Cake on parchment paper with cranberries scattered around it and a jar of the glaze behind it.
vanilla and chocolate pizzelles scattered on top of each other and dusted with powdered sugar.
chai ginger cookies drizzled with white glaze scattered on a countertop. A spoon of chai spice next to them and bowl of the glaze.
A slice of Crustless Vegetable Quiche on a white plate with a fork.
Overhead photo of ten Oatmeal Dark Chocolate Cranberry Cookies. One is broken in half.
White bowl with Turkey Taco Soup in it. Topped with melted cheese, avocado and green onions.

Footer

Reader Favorites

Mexican Chicken, Sweet Potatoes and Black Beans topped with melted cheese in a cast iron Skillet with a wooden serving spoon in the skillet.

Mexican Chicken, Sweet Potato and Black Bean Skillet

Greek Lemon Chicken Skewers with Tzatziki Sauce | Delicious and healthy Greek chicken skewers with a sauce you'll want to slather on everything!

Greek Lemon Chicken Skewers with Tzatziki Sauce

Metal skillet filled with ground turkey, rice, zucchini, tomatoes and cheese. Wooden spoon scooping some out of the skillet.

Southwest Turkey, Vegetable and Rice Skillet

Cranberry Vanilla Energy Bites | These healthy energy bites are gluten-free, vegan, paleo and bursting with cranberry and vanilla flavors!

Cranberry Vanilla Energy Bites

Copyright © 2021 · Designed by Snixy Kitchen · Foodie Pro & The Genesis Framework

This site uses cookies to help provide the best user experience. Find out more.