Refreshing Summer Dessert! Vegan Strawberry Custard with Fresh Berries

Summer has arrived, which means one of my favorite fruits are in season, strawberries. This Vegan Strawberry Custard with Fresh Berries is the perfect refreshing treat on a hot summer day.

The strawberries in Michigan taste nothing like the strawberries grown in California. They’re usually a quarter of the size and taste sour  in comparison, so you could only imagine how excited I was when I moved here a little over a year ago. This strawberry custard was made with California strawberries, which were on sale, $5 for 2 lbs. Below I took some step by step photos to help you make this perfectly.

I like to place them in a bowl of cool water and gently pull them out with my hands leaving the dirty water behind. Try using a wooden spoon or rubber spatula to press the strawberry puree through the strainer. After the juice is ready all you need to do is process it with the rest of the ingredients and then let the custard chill for an hour before serving.

Step by step strawberriesThis recipe was adjusted from my favorite cookbook, Clean Food by Terry Walters. The book highlights what the seasons have to offer in easy to make recipes that are both vegan and gluten free. The original recipe calls for maple syrup, but since I gave up refined sugar I had to think of something else so I used apple juice instead. The lemon zest on top gives the custard that little extra bit of sweetness it needs and brings out the flavor of the strawberries, don’t forget it! I also used white rice flour to thicken the custard, but if you could get your hands on some ivory teff that would be ideal.

Vegan Strawberry Custard with Fresh Berries


Vegan Strawberry Custard with Berries

Vegan Strawberry Custard with Berries

Vegan Strawberry Custard with Fresh Berries


  • 1-12 oz package silken tofu
  • 1 1/4 lbs strawberries
  • 4 tablespoons apple juice
  • 4 tablespoons white rice flour
  • 4 tablespoons cashew butter
  • 1 teaspoon vanilla extract
  • Fresh berries, for garnish


  1. Process strawberries into food processor until smooth, strain using fine mesh strainer. 
  2. Rinse out food processor. Process tofu, strawberry puree, apple juice, white rice flour, cashew butter and vanilla extract until smooth. 
  3. Pour mixture into bowl and cover, allow mix to sit in fridge for an hour. Serve with fresh berries.


Leave a Reply