Strawberry Cashew Pudding Cups
Creamy, cold, and refreshing, these Strawberry Cashew Pudding Cups are a delicious, dairy-free, no bake treat!
I love these Strawberry Cashew Pudding Cups because they are an easy and versatile dessert to replicate and enjoy. These are light and refreshing and a delicious way to enjoy strawberries! They are also dairy-free and can be made with 7 ingredients!
What are the ingredients needed to make these Strawberry Cashew Pudding Cups?
I used the following 7 ingredients to make these Strawberry Cashew Pudding Cups:
- Cashews
Raw cashews work best for this recipe. However, when making these I have also used roasted cashews too. The cashews are soaked for this recipe, so, if you cannot find raw cashews and have some roasted and salted ones on hand, just rinse the cashews well before soaking. - Strawberries
Ripe fresh strawberries make this one sweet and delicious pudding. However, if strawberries are not in season, you can also use frozen strawberries. Simply thaw the frozen strawberries and drain them before adding them to the rest of the ingredients. - Coconut milk
It is important to use full fat coconut milk in this recipe. If light coconut milk is used, the resulting pudding is not as thick and creamy and it doesn’t set as well when chilled. - Coconut oil
Coconut oil cannot be substituted in this recipe. Along with coconut milk, it is one of the key ingredients to getting a creamy, pudding-like consistency. - Vanilla extract
This just adds in another layer of flavor. However, if you do not have any pure vanilla extract on hand, it can be left out or substituted with half the amount of almond extract. - Sweetener
If you want to keep these strawberry pudding cups refined sugar free, a zero calorie sweetener of your choice can be used. Otherwise, maple syrup, brown sugar, or granulated sugar can also be used in this recipe. - Pinch of salt
Adding in just a tinge of salt helps unite all the flavors beautifully.
How do you make these Strawberry Cashew Cups?
Once you have gathered the ingredients for this recipe, the prep is super easy.
Just remember SBCE: soak, blend, chill and enjoy!
For this recipe, the cashews need to be soaked. They can be soaked overnight. Or, quick soaked – using the directions in “Method 2″ found in this recipe.
- After the cashews are soaked, drain the cashews and place them in a blender
- Rinse off the strawberries, dry them well, remove the stems of 8-9 of them and place these 8 or 9 strawberries in the blender as well
- Add in the coconut milk, the coconut oil, vanilla, sweetener and salt
- Blend well
- Spoon into small/mini bowls and chill for 3 hours at least
- Garnish with strawberries that have been glazed with strawberry jam and enjoy!
Variations and Substitutions
You could use any variety of berries you prefer. You can use blackberries or blueberries or raspberries, or even a combination of all of them.
Whatever berry you use, it can be blended up with soaked cashews, coconut milk (this is a dairy free recipe and in order to get the creamist pudding, I would not recommend substituting the coconut milk), a smidge of coconut oil, vanilla for flavoring and sweetener then chill and enjoy!
If you are not a fan of berries, then you could go the chocolate route and make this chocolate version instead.
I picked up the ingredients for this delicious dinner and dessert at my local Sprouts Farmers Market. Sprouts is filled with fresh produce, dairy, meat and seafood, delicious freshly-baked goods, thousands of natural, organic and gluten-free groceries like the Bob’s Red Mill Almond Flour I used in this Almond Encrusted Lemon Salmon, as well as an eclectic beer and wine, vitamins and supplements and more – all at fantastic prices! Being on a budget, Sprouts is where I like to shop for fresh produce as well as gluten-free products.
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Ingredients
- 1 cup cashews soaked in coconut milk or water can use either of the methods outlined in this recipe for Broccoli Salad
- 12-13 ripe strawberries
- ¼ cup full fat coconut milk
- 1 Tbsp coconut oil
- 1 tsp vanilla extract
- 2-3 Tbsps of your choice of sweetener
- 1/4 tsp salt
Instructions
- Drain the soaked cashews and place them in a blender.
- Rinse off the strawberries, dry them well, remove the stems of 8-9 of them and place these 8 or 9 strawberries in the blender as well.
- Add in the coconut milk, the coconut oil, vanilla, sweetener and salt.
- Blend well.
- Spoon into small/mini bowls and chill for 3 hours at least.
- Garnish with strawberry jam glazed strawberries and enjoy.
