Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Vegan Strawberries and Cream
Author:
Melanie McDonald
No ratings yet
Sweet syrupy Vegan Strawberries and Cream. Rich, indulgent & delicious!
PREP TIME:
10
minutes
minutes
COOK TIME:
45
minutes
minutes
TOTAL TIME:
55
minutes
minutes
Servings:
4
servings
Ingredients
0.5x
1x
2x
For the strawberries
▢
454g / 1
lb
fresh strawberries
, halved or quartered if very large
▢
60mls / ¼
cup
maple syrup
▢
¼
teaspoon
vanilla bean powder
, (use vanilla extract if that is all you have but the flavour will not be as good)
For the vanilla bean cream
▢
150g / 1
cup
soaked raw cashew nuts
(measurement is for the dry nuts before soaking / soak for at least 2 hours)
▢
120mls / ½
cup
non dairy milk
(I used my homemade cashew milk)
▢
1
teaspoon
apple cider vinegar
▢
2
tablespoons
lemon juice
▢
1
teaspoon
vanilla bean powder
(can use 1 teaspoon vanilla extract but the flavour will not be as good)
▢
1
tablespoon
maple syrup
(optional)
INSTRUCTIONS
For the Strawberries
▢
Preheat your oven to 350 degrees F
▢
Wash and allow your strawberries to dry, or pat them dry gently with kitchen paper
▢
Put the strawberries into a bowl and sprinkle over the vanilla bean powder then the maple syrup.
▢
Stir well so they are all coated
▢
Use a good non-stick baking tray or line a tray with a
silpat
▢
Pour the strawberry mixture onto the tray and spread them out well.
▢
Place the tray in the oven.
▢
After 30 mins carefully turn each strawberry over. I used a fork and a spoon to do this.
▢
Put back in the oven and cook for another 15 minutes.
▢
Remove from the oven and allow to cool.
For the vanilla bean cream
▢
Add all the ingredients to a
high powered blende
r.
▢
Blend / process until completely smooth.
▢
Serve the strawberries with the vanilla bean cream.
NUTRITION
Serving:
4
servings
Calories:
318
kcal
Protein:
8
g
Fat:
17
g
Sodium:
28
mg
Fiber:
3.5
g
Sugar:
23
g
Vitamin A:
100
IU
Vitamin C:
94.1
mg
Calcium:
110
mg
Iron:
3.1
mg