Vegan Lemon Posset

This Vegan Lemon Posset is a simple, refreshing silken tofu dessert complete with a rich, custard-like consistency. No animal products required for a lush, citrus-filled Spring dessert!

The post Vegan Lemon Posset appeared first on Sweet Simple Vegan.

This Vegan Lemon Posset is a simple, refreshing, silken tofu dessert with a rich, custard-like consistency. No animal products are required for this lush, citrus-filled Spring dessert!

scooping the vegan lemon posset out of a lemon with a blueberry and mint garnish
lemon peels filled with lemon posset on wooden board garnished with blueberries and mint

What is lemon posset?

Lemon Posset is a classic British dessert that originated in the Middle Ages. The first version of the recipe started as a hot drink made with a spiced milk mixture curdled with wine or ale. Over time, it morphed into a citrus-infused dessert. 

The traditional recipe uses three simple ingredients: cream, sugar, and fresh lemon juice. After simmering, cooling, and chilling, the mixture takes on a thick, custard-like consistency, similar to that of Crème Brûlée, panna cotta, or lemon tarts. 

We’ve completely veganized the Spring dessert by swapping the dairy cream for coconut cream and adding silken tofu for its creamy consistency and protein structure. 

It’s an elegant dessert perfect for special occasions like a Spring dinner party, Mother’s Day, Easter, at-home date nights, and tea parties. Now, let’s dig into the details!

tulip jar filled with lemon posset topped with raspberries and mint with a lemon in the background

Do you love lemon desserts? Try these popular vegan recipes next! Glazed Vegan Lemon LoafLemon Rosemary Bars, Gluten-Free Lemon Poppyseed Loaf, and Lemon Poppyseed Breakfast Cookies

silken tofu firm, organic coconut cream, fresh lemons, salt, sugar

Ingredients You’ll Need 

  • Coconut cream: Lemon posset is typically made with heavy cream. We opted for coconut cream, which has a similar high-fat content and rich, creamy texture and is typically easier to find than store-bought vegan heavy cream. A can of full-fat coconut milk may work—use the hard white part. 
  • Sugar: Use granulated white sugar to keep the posset’s color light. If possible, opt for organic to ensure the sugar is vegan.
  • Lemon: For the best bright lemon flavor, you’ll need fresh lemon juice and zest (from 1 to 2 medium-sized lemons). Additionally, if you serve this Spring dessert in lemon halves, you will need 6 additional large-sized lemon rinds.  
  • Firm silken tofu: We’ve tested this recipe using refrigerated and shelf-stable firm silken tofu. Shelf-stable firm silken tofu yields the best results as it is thicker. The refrigerated version works well, but the final texture is thinner. 

Equipment Needed

How to Make Vegan Lemon Posset 

  1. Prepare the lemons. ​If serving in lemon halves, prepare a strainer over a medium bowl. Cut the lemons in half lengthwise and scoop out the lemon flesh with a spoon. Place the flesh in the strainer and press to collect the juice in the bowl. Discard the flesh and pat the lemon shells dry with a towel. 
  2. Dissolve the sugar. Add the coconut cream and sugar to a medium saucepan over medium-low heat. Simmer for 2-3 minutes or until the sugar is dissolved and everything is well combined. 
  3. Add lemon juice, zest, and salt. ​To the same saucepan, add the lemon juice, lemon zest, and a pinch of salt. Stir together and simmer for 1 minute more. 
  4. Cool for 15 minutes. ​Remove the lemon posset mixture from the heat. Cool for 15 minutes. 
  5. Blend with silken tofu. ​Pour the lemon mixture into a high-speed blender along with the silken tofu. Blend until smooth. 
  6. Chill overnight. Pour the lemon posset into the prepared lemon halves or individual ramekins and chill in the refrigerator overnight. 
  7. Enjoy! Serve this lemon posset while chilled with additional fresh lemon zest, a dollop of coconut whipped cream, fresh berries, shortbread biscuits, or fresh mint leaves. 
lemon peels filled with lemon posset on wooden board garnished with blueberries and mint

Recipe FAQs

What is the difference between posset and panna cotta?

The biggest difference between the two classic desserts is the thickening agent. Traditional posset thickens when the acid in the lemon juice reacts with the proteins in the cream (or the silken tofu in this recipe). Panna cotta, on the other hand, sets with the help of gelatin. 

​Can I make this recipe without silken tofu?

Silken tofu plays a very important role in this recipe by adding protein and contributing to the creamy texture. Without silken tofu, the creamy dessert will not set properly.

If you are allergic to soy or prefer soy-free desserts, try our Vegan Strawberry Mousse! It is a similar chilled dessert with a light, smooth texture that is perfect for Spring occasions.

​Will maple syrup work as the sweetener?

Maple syrup or any other liquid sweetener, such as vegan honey or agave, will not work. These sweeteners will add too much excess liquid to the mixture and prevent it from setting. To keep the correct ratio, granulated sugar is required. 

How long will lemon posset keep?

This lemon posset recipe will keep for 2 to 3 days in an airtight container in the refrigerator. Lemon posset chilled in lemon halves will spoil faster than posset in ramekins.

Spoonful of vegan lemon posset being scooped out of a lemon

Quick Tips

  • Keep the heat low. ​You want the heat to be just high enough to dissolve the sugar and gently simmer the mixture. If the mixture is too hot and begins to boil, the coconut cream may separate and curdle. 
  • Strain for a completely smooth texture. ​If you want the texture to be completely smooth, strain the lemon posset mixture to discard the lemon zest before pouring into the lemon halves. 
  • Chill for at least 8 hours. For the perfect texture, it is essential to let the vegan lemon posset set for a minimum of 8 hours. Make this dessert the night before and refrigerate overnight. 
  • Use a piping bag. ​If you have trouble filling the lemon halves without spilling, transfer the lemon posset to a piping bag. This will make it easy to fill the lemons without a mess. 
small jar of lemon posset with a garnish of raspberries and mint with a lemon peaking in

More Recipes Using Silken Tofu You May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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scooping the vegan lemon posset out of a lemon with a blueberry and mint garnish

Vegan Lemon Posset Recipe


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No reviews

  • Author: Sweet Simple Vegan
  • Total Time: 8 hours 25 minutes
  • Diet: Vegan

Description

This Vegan Lemon Posset is a simple, refreshing silken tofu dessert complete with a rich, custard-like consistency. No animal products required for a lush, citrus-filled Spring dessert!


Ingredients

  • 1 can (13.5 oz) coconut cream
  • ¾ cup (150g) granulated sugar
  • 6 tbsp lemon juice
  • 1 tbsp lemon zest
  • 12 oz firm silken tofu (see notes)
  • Optional: pinch of salt
  • Optional: ½ tsp vanilla

Equipment


Instructions

  1. Prepare the lemons. ​If serving in lemon halves, prepare a strainer over a medium bowl. Cut the lemons in half lengthwise and scoop out the lemon flesh with a spoon. Place the flesh in the strainer and press to collect the juice in the bowl. Discard the flesh and pat the lemon shells dry with a towel.
  2. Dissolve the sugar. Add the coconut cream and sugar to a medium saucepan over medium-low heat​. Simmer for 2-3 minutes or until the sugar is dissolved and everything is well combined.
  3. Add lemon juice, zest, and salt. ​To the same saucepan, add the lemon juice, lemon zest, and a pinch of salt. Stir together and simmer for 1 minute more.
  4. Cool for 15 minutes. ​Remove the lemon posset mixture from the heat. Cool for 15 minutes.
  5. Blend with silken tofu. ​Pour the lemon mixture into a high-speed blender along with the silken tofu. Blend until smooth.
  6. Chill overnight. Pour the lemon posset into the prepared lemon halves or individual ramekins and chill in the refrigerator overnight.
  7. Enjoy! Serve this lemon posset while chilled with additional fresh lemon zest, a dollop of coconut whipped cream, fresh berries, shortbread biscuits, or fresh mint leaves.

Notes

  • Sweetener: Maple syrup or any other liquid sweetener, such as vegan honey or agave, will not work. These sweeteners add too much liquid to the mixture and prevent it from setting. Granulated sugar is required to keep the correct ratio. 
  • Storage: This lemon posset recipe will keep for 2 to 3 days in an airtight container in the refrigerator. Lemon posset chilled in lemon halves will spoil faster than posset in ramekins.
  • Firm silken tofu: We’ve tested this recipe using refrigerated and shelf-stable firm silken tofu. Shelf-stable firm silken tofu yields the best results as it is thicker. The refrigerated version works well, but the final texture is thinner. 
  • Lemon Halves: If poured into lemon halves, this recipe fills about 5-6 large lemons.
  • Texture: If you want the texture to be completely smooth, you can strain the mixture to discard the lemon zest before pouring into the lemon halves.
  • Prep Time: 8 hours 20 minutes
  • Cook Time: 5 minutes
  • Category: Dessert

The post Vegan Lemon Posset appeared first on Sweet Simple Vegan.

No-Bake Sushi Casserole

This Sushi Casserole is everything you love about avocado cucumber sushi rolls made into casserole form. Tangy sushi rice, crunchy vegetables, creamy avocado, and a umami-rich furikake topping that ties everything together. Get ready to satisfy that sushi craving!

The post No-Bake Sushi Casserole appeared first on Sweet Simple Vegan.

This Sushi Casserole is everything you love about avocado cucumber sushi rolls made into casserole form. Tangy sushi rice, crunchy vegetables, creamy avocado, and a umami-rich furikake topping that ties everything together. Get ready to satisfy that sushi craving!

This easy vegan sushi casserole deserves a place at your dinner table or your next gathering! It is the perfect mix of salty, creamy and crunchy + it requires just 6 simple ingredients to make. #sushi #casserole #easy #6ingredients #vegan #vegansushi #easyvegan #veganparty #partyrecipe #foolproof #musttryvegan #musttry #avocado #easysushi #entree #party #lunch #dinner

Vegan casseroles are some of our favorite weeknight dinners to make. They’re quick, often use simple pantry staples, require little hands-on time, and can feed a hungry crowd!

 And while you’ve likely had a more classic casserole dish, like Eggplant Parmesan, a Broccoli & Rice Casserole, or our incredible Loaded Baked Potato Casserole, this deconstructed sushi roll is easily one of our all-time favorites.

It’s a Sweet Simple Mom original and inspired by the sushi casserole we used to make growing up. My mom realized how eat it would be to veganize our childhood favorite, and since then, has been sharing this no-bake recipe with our friends and family at potlucks, parties, and more. 

It’s a repeat recipe that’s always a hit amongst everyone, vegan or not. If you’ve tried our deconstructed sushi bowls or sushi donuts, you have to try this easy casserole!

This easy vegan sushi casserole deserves a place at your dinner table or your next gathering! It is the perfect mix of salty, creamy and crunchy + it requires just 6 simple ingredients to make. #sushi #casserole #easy #6ingredients #vegan #vegansushi #easyvegan #veganparty #partyrecipe #foolproof #musttryvegan #musttry #avocado #easysushi #entree #party #lunch #dinner

Ingredients You’ll Need 

  • Sushi rice: The foundation of our easy sushi “bake” recipe (and any vegan sushi roll!). Unlike long-grain rice like jasmine rice, classic sushi rice sticks and clumps together when cooked, making it an ideal base for this sushi casserole. We love to use the Lundberg Sushi Rice OR the Lotus Foods Jade Pearl Rice. If needed, opt for another type of short grain rice of choice.
  • Seasoned rice vinegar: Adds a subtle tang and sweetness to the rice and enhances the overall stickiness. This helps the rice hold its shape when sliced into individual servings. Sushi vinegar is a good substitute.
  • Avocado: Adds creaminess and richness, balancing the crunch in the vegetables and tanginess in the rice. 
  • Fresh vegetables: We like to use fresh carrots and Persion cucumbers for their added freshness and crunch. Feel free to swap in your favorite sushi veggies!
  • Furikake: A Japanese seasoning mix that adds a boost of umami and a slight crunch. We recommend trying our homemade furikake, made from toasted nori seaweed sheets, sesame seeds, coarse salt, and a pinch of sugar. Or, if you prefer store-bought, ensure it’s vegan by avoiding furikake made with with bonito flakes (made from tuna).

Casserole Add-Ins

The best part of making a homemade sushi casserole is you can customize it to include your favorite sushi ingredients. Load up your sushi casserole with your favorite sushi flavors by adding one or more of these add-in ideas:

  • Tofu “Spam”: Make this sushi casserole a spin on our Tofu Musubi recipe by layering slices of our homemade tofu spam on top of the sushi rice.
  • Smoky tofu: Similar to the “spam” musubi, our smoked tofu adds a boost of smoky flavor.
  • Vegan cream cheese: Adds a rich, creamy layer, similar to the flavor of a Philadelphia sushi roll. Use a store-bought vegan cream cheese, or try our homemade vegan cream cheese
  • Spicy mayo: Made with a mixture of vegan mayonnaise (or vegan kewpie mayonnaise) and sriracha, spicy mayo drizzled on top is a great final addition. 
  • Vegan Lox: Layer on our Carrot Lox for a spin on lox nigiri or a lox and avocado roll. Pair it with our vegan cream cheese for the ultimate recipe! 
  • Soy sauce: A splash of soy sauce can boost the umami flavor and saltiness. Drizzle it on right before eating or serve on the side with wasabi and pickled ginger for dipping. 
  • Green onions: Adds a fresh, mild onion flavor.
  • Vegan unagi: Try this incredible Vegan Unagi Recipe complete with a homemade eel sauce!

Equipment Needed

This easy vegan sushi casserole deserves a place at your dinner table or your next gathering! It is the perfect mix of salty, creamy and crunchy + it requires just 6 simple ingredients to make. #sushi #casserole #easy #6ingredients #vegan #vegansushi #easyvegan #veganparty #partyrecipe #foolproof #musttryvegan #musttry #avocado #easysushi #entree #party #lunch #dinner

How to Make Homemade Furikake Seasoning

  1. Blend ingredients. Put all ingredients except the sesame seeds in a blender or food processor and pulse until a coarse meal is formed.
  2. Mix and store. Pour the blended contents into a large bowl, mix in the sesame seeds, and transfer to an airtight container. Store in a cool, dry place until ready to use.

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How to Make this No-Bake Sushi Casserole

  1. Rinse the rice. Rinse the sushi rice until the water runs clear. Transfer it to a rice cooker or pot and add the appropriate amount of water as per your packaging instructions. Soak the rinsed rice in the water for 30 minutes before cooking.
  2. Cook the rice. If using a rice cooker, set it to cook. For stovetop cooking, bring the soaked rice to a boil. Once boiling, cover the pot with a lid and reduce heat to a low simmer. Cook for 20 minutes, then remove from heat and let it sit for 10 minutes without lifting the lid. Fluff the warm rice with a fork once done.
  3. Season the rice. Once the rice has cooled to room temperature, mix in the seasoned rice vinegar, adding more to taste if desired.
  4. Prepare the base. Press the cooked rice into the bottom of your baking dish and sprinkle with 2 tablespoons of furikake.
  5. Layer vegetables. Evenly layer the julienned carrots and then the sliced cucumbers on top of the rice.
  6. Add avocado. Score the avocado halves, then using a spoon, scoop the avocado onto the casserole. Spread with a spatula to create an even, smooth layer. Sprinklethe top of the sushi “bake” with remaining furikake.
  7. Serve. Slice the sushi casserole like a lasagna and serve with a side of nori sheets and your favorite toppings. Enjoy!

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Serving Suggestions 

We like to eat this sushi casserole with our hands. Grab the sheet of nori (seaweed snack sheets are great for this!), then using your hands or a spoon, scoop the casserole into the nori sheet and dig in! 

This casserole can be enjoyed as a main dish, side dish, or even a hearty afternoon snack! 

We like to enjoy it as a main, alongside a bowl of Miso Soup and steamed edamame. It’s also delicious with a simple green salad dressed with our Ginger Miso Dressing.

Storage Instructions

This casserole is best served fresh, but can be refrigerated for up to 3 days. To keep the rice as moist as possible, store directly in the casserole dish tightly covered with plastic wrap, or transfer individual slices to an airtight container. 

Freezing is not recommended as it would negatively affect the texture of the fresh vegetables and avocado. 

This easy vegan sushi casserole deserves a place at your dinner table or your next gathering! It is the perfect mix of salty, creamy and crunchy + it requires just 6 simple ingredients to make. #sushi #casserole #easy #6ingredients #vegan #vegansushi #easyvegan #veganparty #partyrecipe #foolproof #musttryvegan #musttry #avocado #easysushi #entree #party #lunch #dinner

More Vegan Casserole Recipes You May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

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This easy vegan sushi casserole deserves a place at your dinner table or your next gathering! It is the perfect mix of salty, creamy and crunchy + it requires just 6 simple ingredients to make. #sushi #casserole #easy #6ingredients #vegan #vegansushi #easyvegan #veganparty #partyrecipe #foolproof #musttryvegan #musttry #avocado #easysushi #entree #party #lunch #dinner

No-Bake Sushi Casserole


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Description

This Sushi Casserole is everything you love about avocado cucumber sushi rolls made into casserole form. Tangy sushi rice, crunchy vegetables, creamy avocado, and a umami-rich furikake topping that ties everything together. Get ready to satisfy that sushi craving!


Ingredients

  • 2 cups sushi rice*
  • 12 tablespoon seasoned rice vinegar, or to taste
  • 2 large Hass avocados or 4 small
  • 1 medium carrots, shredded
  • 2 small Persian cucumbers, cut into small matchsticks
  • 1/4 cup furikake + more as desired, storebought or homemade (recipe below)
  • 9x11” glass baking dish (or dish of choice)

Homemade Furikake

  • 2 sheets toasted nori seaweed
  • 1/4 cup toasted white and/or black sesame seeds (or a mix of both)
  • 1 teaspoon coarse salt
  • 1 teaspoon coconut sugar or sugar of choice

Serve with (optional)

  • Small or large sheets of nori*
  • Soy sauce

Instructions

  1. Rinse the rice until the water runs clear. Transfer it to a rice cooker or pot and add in the appropriate amount of water depending on your packaging directions (we used 3 cups). Soak the rinsed rice in the water for 30 minutes before cooking. If you are using a rice cooker, set it to cook (set it to “sweet rice” if you have the option). If you are cooking it on the stovetop, bring the soaked rice to a boil. Once boiling, cover the pot with a lid and reduce heat to low simmer. Cook for 20 minutes and then remove the pot from heat (do not remove the lid) for 10 minutes. Once set, uncover and fluff with a fork.
  2. Once cooled, mix in the seasoned rice vinegar, adding more as desired to taste.
  3. Press the rice into the bottom of the baking dish and then sprinkle it with 2 tablespoons of furikake.
  4. Evenly layer on the julienned carrots followed by the sliced cucumbers. Lastly, add the avocado on top as desired. What we like to do is score the avocado into thin squares, scoop the whole avocado out onto the casserole and spread it over with a spatula to get a flat and smooth layer. Sprinkle the remaining 2 tablespoons of furikake on top + more as desired.
  5. Slice the sushi casserole as you would a lasagna and serve with a side of nori. We like to eat this casserole with our hands, as you would sushi! Grab the nori sheet, and using either your hands or a spoon, scoop off a piece of the casserole into the nori sheet and dig in!

Homemade Furikake

  1. Put all ingredients except the sesame seeds in a blender/food processor and pulse until a coarse meal is formed (you still want each ingredient to be visible).
  2. Pour the blended contents into a large bowl and mix in the sesame seeds. Transfer it to an airtight container and store it in a cool and dry place.

Notes

  • Prep Time: 45 minutes
  • Cook Time: 20 minutes

Disclaimer: This is not a sponsored post. However, this page may contain affiliate links, thank you for supporting Sweet Simple Vegan!

The post No-Bake Sushi Casserole appeared first on Sweet Simple Vegan.

Healthy Vegan Lemon Bars

These vegan lemon bars are the spring dessert of your dreams! They’re made with the perfect balance of tart and sweet, plus made sweet and luxurious without vegan butter, refined sugar, and all-purpose flour. All you need is a few simple ingredients! 

The post Healthy Vegan Lemon Bars appeared first on Sweet Simple Vegan.

These vegan lemon bars are the spring dessert of your dreams! They’re the perfect balance of tart and sweet, plus they’re sweet and luxurious without vegan butter, refined sugar, and all-purpose flour. All you need is a few simple ingredients! 

slices of vegan lemon bars on white marble board
bitten creamy vegan lemon bar in white marble board

Just like Vegan Lemon Cake and Vegan Lemon Curd, these classic lemon bars are a must-bake once Spring has sprung. They’re creamy, dreamy, and filled with tons of fresh lemons and plant-based nutrition. 

They’re the perfect vegan dessert to impress a crowd, yet SO easy to make from scratch, buttery crust included! The hardest part is waiting long enough for these healthy lemon bars to set in the fridge. Now let’s get baking!

labeled ingredients for vegan lemon bars: medjool dates,  lemons, coconut cream, cornstarch, coconut oil, maple syrup, turmeric, cashews, vanilla, coconut shreds, flaxseed meal, rolled oats, almonds and salt

Ingredients You’ll Need 

for the crust:

  • Flax egg: Acts as a vegan egg replace and helps to bind the crust ingredients together. If needed, substitute chia seeds and make a chia egg instead. 
  • Oats and almonds: Old-fashioned rolled oats and raw, unsalted almonds make up the base of the crust and keep this recipe gluten-free. If you are gluten-intolerant or have celiac disease, make sure to use certified gluten-free rolled oats.
  • Coconut shreds: Adds additional texture and a hint of coconut flavor. If needed, replace with additional oats. 
  • Medjool dates: Adds natural sweetness and their stickiness helps to bind the crust together. Make sure to pit the dates before using! 
  • Coconut oil: Adds moisture and fat and helps the crust to set and harden when chilled. If you don’t care for the flavor of coconut, opt for refined coconut oil.

for the filling: 

  • Cashews: Most of the fat, creaminess, bright yellow color, and structure of regular lemon bars comes from chicken eggs. In this vegan version, we’re swapping in raw, unsalted cashews. They add a great, mild creaminess and similar level of fat content. 
  • Full-fat coconut milk: Adds richness and additional fat that makes the filling so creamy and dreamy! 
  • Lemon juice: For the best bright, tangy lemon flavor, you’ll need freshly squeezed lemon juice AND fresh lemon zest! We recommend a full tablespoon of lemon zest (from about 1 lemon!).
  • Cornstarch: Helps to set and thicken the filling. Without this, the filling would be really runny and not set properly. 
  • Maple syrup: Naturally sweetens these lemon bars and keeps them refined-sugar-free. Agave is a good substitute. 
  • Vanilla extract: Adds depth of flavor and helps to enhance the sweetness. 
  • Turmeric: Optional, but a pinch of turmeric helps to add a natural yellow color to the lemon bars without affecting the flavor. 

Equipment Needed

How to Make Vegan Lemon Bars

  1. Chill the coconut milk. Before getting started, refrigerate your coconut milk overnight to ensure the coconut cream separates from the coconut water properly.
  2. Soften the cashews. Soak the cashews in a large mixing bowl with boiling hot water for at least 20 minutes. This will help them blend completely smooth.
  3. Prepare the vegan flax egg. In a small bowl, combine the flaxseed meal with water. Set aside for 15 minutes to thicken.
  4. Preheat and prep. Preheat your oven to 350°F and line an 8×8” baking dish with parchment paper. Set aside.
  5. Begin making the crust. In a food processor, add the rolled oats, almonds, coconut, rosemary, and salt. Process on high until a fine meal is reached.
  6. Add dates and wet ingredients. Add the Medjool dates and process until broken down and uniform. Add the flax egg and 4 tablespoons of melted coconut oil. Process until the mixture forms a dough that holds together when squeezed. If it’s too dry, add another tablespoon of coconut oil.
  7. Par-bake the crust. Pour the crust mixture into the lined baking dish and press it down evenly with your fingers or a spatula. Bake for 20 minutes or until light golden brown. Cool for at least 15 minutes.
  8. Scoop out the coconut cream. Remove the chilled coconut milk from the fridge and scoop out the thick cream, avoiding the liquid. Measure out 3/4 cup of the cream and set aside.
  9. Make the lemon filling. Drain the soaked cashews and add them to a high-speed blender along with the coconut cream, lemon juice, cornstarch, lemon zest, maple syrup, vanilla extract, turmeric, and a pinch of salt. Blend on high until smooth, stopping to scrape down the sides as needed. Taste the filling and adjust the sweetness or add more turmeric if needed.
  10. Add filling to the crust. Once the crust has cooled, pour the filling over it and spread evenly with a silicone spatula. Tap the dish on the counter to remove any air bubbles.
  11. Bake the vegan lemon bars. Place the dish back in the oven and bake for 20-25 minutes, or until the edges start to dry out and the filling is set.
  12. Cool and refrigerate. Remove from the oven and cool for 20 minutes. Cover and transfer to the refrigerator to set overnight.
  13. Slice and serve. Transfer the chilled lemon bars (with parchment paper) to a cutting board and slice into squares. Optionally, top with lemon slices, rosemary, coconut flakes, or a dusting of powdered sugar. Enjoy! 
slice of healthy vegan lemon bars

Recipe FAQs

What can I replace the cornstarch with?

Cornstarch is a key ingredient that helps to thicken the filling into the right consistency. We have not tested an alternative and are not sure if common substitute such as arrowroot powder (arrowroot starch) will work. If you decide to experiment and experience good results, please share a comment down below to help other readers. 

Can I make these lemon bars nut-free?

These bars contain nuts in the filling (cashews) and crust (almonds). We have not tested a nut-free version and cannot advise at this time. Instead, you may like our Vegan Lemon Loaf. It is naturally made without nuts. 

How many people does this vegan dessert serve?

We typically cut these vegan lemon bars into 9 bars, but if you are sharing this recipe at a party, you can cut them into 16 smaller bite-sized bars!  

overhead photo of vegan lemon bars on white marble board

Storage Instructions

These lemon bars are best enjoyed while fresh, but will keep for up to 4 days in an airtight container. Freezing is not recommended.

More Vegan Spring Desserts YOu May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Print
slices of vegan lemon bars on white marble board

Healthy Vegan Lemon Bars Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sweet Simple Vegan
  • Total Time: 1 hour 45 minutes
  • Yield: 9 bars

Description

These vegan lemon bars are the spring dessert of your dreams! They’re made with the perfect balance of tart and sweet, plus made sweet and luxurious without vegan butter, refined sugar, and all-purpose flour. All you need is a few simple ingredients!


Ingredients

Crust

  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
  • 1 cup gluten-free rolled oats
  • 1/2 cup raw unsalted almonds
  • 1/4 cup unsweetened desiccated coconut coconut shreds (or sub more oats)
  • Optional: 1 tablespoon rosemary, finely chopped
  • 1/4 teaspoon sea salt
  • 11 Medjool dates, pitted and packed (or 3/4 cup packed)
  • 45 tablespoons unrefined organic coconut oil, melted

Filling

  • 1 cup raw cashews
  • 1 can of full-fat coconut milk to yield 3/4 cup coconut cream*
  • 1/2 cup lemon juice (about 2 lemons)
  • 2 1/2 tablespoons cornstarch
  • 1 tablespoon lemon zest (about 1 lemon)
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/81/4 teaspoon turmeric (optional, for color)
  • Pinch of salt

Toppings (optional)

  • Thin slices of lemon
  • Rosemary sprigs
  • Shredded coconut
  • Powdered sugar

Equipment


Instructions

  1. Chill the coconut milk. Before getting started, refrigerate your coconut milk overnight to ensure the coconut cream separates from the coconut water properly.
  2. Soften the cashews. Soak the cashews in a large mixing bowl with boiling hot water for at least 20 minutes. This will help them blend completely smooth.
  3. Prepare the vegan flax egg. In a small bowl, combine the flaxseed meal with water. Set aside for 15 minutes to thicken.
  4. Preheat and prep. Preheat your oven to 350°F and line an 8×8” baking dish with parchment paper. Set aside.
  5. Begin making the crust. In a food processor, add the rolled oats, almonds, coconut, optional rosemary, and salt. Process on high until a fine meal is reached.
  6. Add dates and wet ingredients. Add the Medjool dates and process until broken down and uniform. Add the flax egg and 4 tablespoons of melted coconut oil. Process until the mixture forms a dough that holds together when squeezed. If it’s too dry, add another tablespoon of coconut oil.
  7. Par-bake the crust. Pour the crust mixture into the lined baking dish and press it down evenly with your fingers or a spatula. Bake for 20 minutes or until light golden brown. Cool for at least 15 minutes.
  8. Scoop out the coconut cream. Remove the chilled coconut milk from the fridge, being sure not to mix it or turn it over. Scoop out the thick cream, avoiding the liquid. Measure out 3/4 cup of the cream and save the rest of the coconut milk can for another use.
  9. Make the lemon filling. Drain the soaked cashews and add them to a high-speed blender along with the coconut cream, lemon juice, cornstarch, lemon zest, maple syrup, vanilla extract, turmeric, and a pinch of salt. Blend on high until smooth, stopping to scrape down the sides as needed. Taste the filling and adjust the sweetness or add more turmeric if needed.
  10. bOnce the crust has cooled, pour the filling over it and spread evenly with a silicone spatula. Tap the dish on the counter to remove any air bubbles.
  11. Bake the vegan lemon bars. Place the dish back in the oven and bake for 20-25 minutes, or until the edges start to dry out and the filling is set.
  12. Cool and refrigerate. Remove from the oven and cool for 20 minutes. Cover and transfer to the refrigerator to set overnight.
  13. Slice and serve. Transfer the chilled lemon bars (with parchment paper) to a cutting board and slice into squares. Optionally, top with lemon slices, rosemary, coconut flakes, or a dusting of powdered sugar. Enjoy! 

Notes

  • Adapted from Minimalist Baker.
  • Coconut cream is the hard layer at the top of a full-fat coconut milk can.
  • Storage: We prefer to serve the bars immediately for best results, but they can be stored in the refrigerator in an airtight container for up to 4 days.
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: Vegan, Guten-free

Disclaimer: This is not a sponsored post. However, this page may contain affiliate links, thank you for supporting Sweet Simple Vegan!

The post Healthy Vegan Lemon Bars appeared first on Sweet Simple Vegan.

Sweet Potato Breakfast Hash

This sweet potato breakfast hash is one of our favorite breakfast recipes for Sunday morning brunch. Tender sweet potatoes, savory black beans, and leafy greens combined into a savory breakfast the whole family will love! 

The post Sweet Potato Breakfast Hash appeared first on Sweet Simple Vegan.

This sweet potato breakfast hash is one of our favorite breakfast recipes for Sunday morning brunch. Tender sweet potatoes, savory black beans, and leafy greens combined into a savory breakfast the whole family will love! 

An easy & healthy vegan breakfast idea! Sweet Potato & Black Bean Breakfast Hash {gluten- and oil-free} sweetsimplevegan.com #breakfast #vegan #sweetpotato

This breakfast recipe is a spin on our Vegan Breakfast Potato Hash! We’re swapping the Yukon gold potatoes and vegan breakfast sausage for healthy sweet potatoes and protein-rich black beans to make the perfect sweet potato hash. It’s one of our go-to sweet potato recipes for it’s ease, versatility, and big flavor punch. 

Below we’ll teach you exactly how to make it at home for your own healthy breakfast or brunch, as well as give you tons of ideas to customize it to make it your own! It’s a super simple recipe you can make any time of year, no matter what’s in season! 

If you’re looking for more healthy breakfast recipes, make sure to check out our Potato & Leek Tofu QuicheSpiced Chickpea and Tomato Toast, and Vegan Eggplant Shakshuka!

Ingredients You’ll Need 

  • Black beans: We’ve made this breakfast hash with both black bean soup and a regular can of black beans and both work great. The added benefit of using black bean soup is the additional spices, saltiness, and umami flavor, but use what you have! 
  • Sweet potatoes: Any kind of sweet potatoes will work well. We typically use your standard Beauregard or Garnet sweet potatoes. If you are interested in a breakfast hash made with regular potatoes, check out our Vegan Breakfast Potato Hash!
  • Aromatics: A simple combination of onion and garlic adds tons of flavor to the foundation of this hash. We highly recommend using fresh onion and garlic over onion and garlic powder! 
  • Leafy greens: Kale is our personal favorite, but any kind of leafy greens will work well. Baby spinach, arugula, collard greens, and Swiss chard are great.
  • Spices: We used a blend of cumin, smoked paprika, and salt. If you are using a regular can of black beans, we recommend adding a teaspoon of Old Bay Seasoning, plus additional salt to taste. 

Add-ins and Substitutions 

Making a breakfast hash from scratch means you can substitute ingredients to suit what you’re craving and/or what’s in your fridge. 

Below are some of our favorite additions to this sweet potato hash recipe, but feel free to experiment and make this recipe your own! 

Equipment Needed

How to Make This Sweet Potato Breakfast Hash

  1. Cook the vegetable medley. In a medium pan or cast-iron skillet over medium heat, add 1/4 cup of water or strained broth from the black bean soup. Add in the diced sweet potatoes, onions, and minced garlic, and cook, stirring occasionally, for about 15 minutes or until the potatoes begin to soften. 
  2. Add the remaining ingredients. Pour in the strained black bean soup, chopped kale, cumin, smoked paprika, and salt. Stir to combine. 
  3. Cook until the potatoes are fork-tender. Continue cooking the breakfast hash for another 15-20 minutes or until the sweet potatoes are easily pierced with a fork. 
  4. Garnish and serve. Sprinkle with chopped fresh parsley, cilantro, green onions, or chives, and enjoy! 

Load up with Toppings!

Take your breakfast to the next level and load up your hash with delicious toppings. Here are a few of our favorites: 

  • Salsa 
  • Guacamole or avocado slices
  • Vegan cheese
  • Vegan sour cream
  • Hot sauce
  • Fresh herbs like cilantro or parsley
  • Green onions or chives
  • Pickled onions or jalapeños
  • Fresh jalapeño slices
  • Microgreens or sprouts

Storage Instructions

This healthy meal is delicious served fresh, but also keeps well in the refrigerator. Perfect for weekly meal prep. Allow the sweet potato hash to cool to room temperature then transfer to an airtight container and refrigerate for up to 5 days. 

Leftovers reheat best in the microwave or in a skillet on the stovetop until warmed through.

An easy & healthy vegan breakfast idea! Sweet Potato & Black Bean Breakfast Hash {gluten- and oil-free} sweetsimplevegan.com #breakfast #vegan #sweetpotato

MOre Vegan BReakfast Recipes YOu MAy Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Sweet Potato & Black Bean Breakfast Hash {gluten- and oil-free} sweetsimplevegan.com #breakfast #vegan #sweetpotato

Sweet Potato Breakfast Hash Recipe


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No reviews

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 40 minutes
  • Yield: 4

Description

This sweet potato breakfast hash is one of our favorite breakfast recipes for Sunday morning brunch. Tender sweet potatoes, savory black beans, and leafy greens combined into a savory breakfast the whole family will love! 


Ingredients

  • 18.3 oz (~1 3/4 cups) black bean soup, strained (we used Right Foods)
  • 1/4 cup water or use strained broth from soup above
  • 2 medium sweet potatoes, peeled and diced into small cubes
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 2 cups kale, destemed & finely chopped
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt

Top with:

  • 1/4 cup parsley or cilantro
  • 1/2 avocado, sliced
  • Sprinkle of smoked paprika

Instructions

  1. In a medium pan on medium heat, add in 1/4 cup water (or 1/4 cup strained broth), sweet potatoes, onions and garlic.
  2. Cook, stirring occasionally, for 15 minutes.
  3. Add in the remaining ingredients except for the parsley (or cilantro), and cook for another 15-20 minutes, or until the edges the sweet potatoes are cooked and tender.
  4. Garnish with parsley, avocado and smoked paprika. Serve warm.
  • Prep Time: 10
  • Cook Time: 30
  • Category: Breakfast

Nutrition facts label provided by Nutri Fox.

Disclaimer: This is not a sponsored post. However, this page may contain affiliate links, thank you for supporting Sweet Simple Vegan!

The post Sweet Potato Breakfast Hash appeared first on Sweet Simple Vegan.

The Easiest No-Knead Focaccia

This easy, no-knead focaccia recipe will teach you exactly how to make light and airy homemade focaccia without the fuss! It’s the perfect recipe for beginner bakers, yet yields perfect, restaurant-worthy loaves every time.

The post The Easiest No-Knead Focaccia appeared first on Sweet Simple Vegan.

This easy, no-knead focaccia recipe will teach you how to make light and airy homemade focaccia without the fuss! It’s the perfect recipe for beginner bakers, yet yields perfect, restaurant-worthy loaves every time. 

up close focaccia on cutting board showing crumb
close up of no-knead focaccia cut into a square

The Recipe at a Glance 

Making a homemade bread recipe for the first time can be intimidating, but we promise it’s much simpler! Here’s a quick run-down on what you need to know before getting started: 

  1. You’ll need just 6 simple ingredients, plus salt and water. ​This includes fresh rosemary for topping! 
  2. No kneading! Most focaccia recipes require kneading the dough by hand or in the bowl of a stand mixer fitted with the dough attachment for several minutes. We wanted to make this homemade bread recipe as beginner-friendly as possible. Instead, this recipe uses a simple fold technique that creates tension in the dough. No kneading or fancy kitchen equipment is required! 
  3. Includes 3 rises. Letting the dough rest improves the texture, rise, and gluten-development. No long overnight rise!

Then, once you tackle this homemade focaccia, it’s time to try Homemade Sandwich BreadClassic No-Knead Artisan BreadDinner RollsPizza DoughFlatbread, and Homemade Buttermilk Biscuits.

flour, water, olive oil, sugar, active dry yeast, salt, rosemary

Ingredients You’ll Need

  • Water: Lukewarm water helps activate the yeast and provides the necessary hydration to keep the dough moist and fluffy. 
  • Sugar: Feeds the yeast, helping it to activate and rise the dough properly. We like to use granulated sugar, but maple syrup or coconut sugar will also work well.
  • Active dry yeast: The leavening agent that makes the dough rise, creating a light and airy texture. Note that we used active dry yeast, not instant yeast. If you choose to use instant yeast, reduce the measurement to about 2 scant teaspoons as instant yeast is more potent.
  • Olive oil: Adds richness and flavor, and helps create a nice crispy, golden crust. 
  • All-purpose flour: Wheat-based flour provides the gluten needed to structure this focaccia. White all-purpose flour is best for the lightest, fluffy focaccia. 
  • Bread flour: In addition to regular all-purpose flour, we add a bit of bread flour. Its higher protein content gives the focaccia a better rise, chewier texture, and crispier crust, and deepens the flavor! For the best, delicious focaccia, bread flour is a must. 
  • Rosemary: The quintessential herb for focaccia bread! Chopped rosemary adds a fragrant, herby flavor that complements the bread’s overall richness.
  • Flaky salt: Sprinkled on top for added texture and classic flavor.

Equipment Needed

How to Make Easy No-Knead Focaccia

  1. Activate yeast. In a large mixing bowl, mix the water and sugar until dissolved. Add the yeast and gently mix. Set aside for 10-15 minutes or until the yeast has activated and the mixture is foamy.
  2. Form dough. Once the yeast mixture has activated, add the flour and stir until a rough dough forms. It will be sticky and wet.
  3. Add salt and oil. Add in the salt and olive oil and continue mixing until combined and until the dough becomes smooth, about 5 minutes.
  4. First rise. Cover with a damp towel and allow the dough to rest in a warm place for 30 minutes.
  5. Shape dough. After 30 minutes, using a spatula or spoon, mix the dough by bringing the outsides inward, forming a ball shape. Continue until the dough feels smooth.
  6. Second rise. Cover once more and allow the dough to rise in a warm place for 1 hour.
  7. Fold dough. Using well-greased hands, mix the focaccia dough like step 5, scooping the outer sides inward.
  8. Prepare pan. Coat a 9×13” baking dish or 10-inch cast iron skillet with 2 tablespoons of olive oil.
  9. Transfer dough and third rise. Transfer the dough to the baking dish and fold it a few times, ensuring it is well-oiled. Cover and let it rise for a final 45 minutes.
  10. Preheat oven. After 30 minutes, preheat the oven to 425°F.
  11. Dimple dough. Once the dough has risen, using well-oiled hands, press your fingers into the top of the dough, starting from the center outward, to evenly distribute the dough in the pan and create pockets of air. Drizzle the surface of the dough with 2 tablespoons of olive oil and top with a splash of water and chopped rosemary.
  12. Bake. Bake for 25-30 minutes, or until golden brown.
  13. Cool and serve. Once baked, sprinkle the focaccia with flaky sea salt, then transfer to a wire rack and allow the focaccia to cool for 15 minutes. Slice and enjoy!

Dipping Sauces

Take your focaccia to the next level and serve with one of the following dipping sauces: 

Alternate Topping Ideas

If chopped rosemary isn’t your thing, swap it for an alternative topping(s). Here are a few of our favorite ideas:

no-knead focaccia on it's side showing the crumb

Recipe FAQs

Can I make this focaccia bread with whole wheat flour?

If you’d like to use whole wheat flour, we recommend using 50% all-purpose and 50% whole wheat flour. Any more, and the focaccia will be overly dense. If you are interested in a good 100% whole wheat bread recipe, our Homemade 100% Whole Wheat Bread is a must-try recipe. 

How do I make this recipe gluten-free?

We have only tested this recipe using regular all-purpose flour and bread flour. Making a gluten-free version would likely require additional rounds of testing and altered measurements. If you’d like to experiment, we recommend replacing the flour with a quality gluten-free flour blend, such as Bob’s Red Mill 1:1 Gluten-Free Baking Flour. 

Or, if you’re looking for well-tested gluten-free breads, try our Gluten-Free Flatbread!

Can I make this focaccia bread oil-free?

While many of our recipes can be easily made oil-free (check out all of our oil-free recipes), using extra-virgin olive oil to make focaccia is essential for its soft texture, crispy crust, and deep flavor. Without it, the bread would be dry, dense, and flavorless. 

What is the purpose of dimpling the dough?

Aside from giving the bread its iconic appearance, dimpling focaccia bread serves several purposes. Adding small pockets of air throughout the bread improves the light and airy texture. It also helps infuse the flavor of the olive oil and toppings evenly and helps the bread retain its moisture by holding olive oil in the pockets.

baked no-knead focaccia in skillet

Storage and Freezing Instructions

Focaccia is best served fresh, but leftovers can be kept in an airtight container at room temperature for up to 3 days (if they last that long!).

If you’d like to store the bread long-term, wrap it tightly in plastic wrap, followed by a layer of aluminum foil, and freeze it for up to 3 months. Thaw the focaccia at room temperature, then lightly reheat in the oven until warm. 

Quick Tips

  • Use lukewarm water. When activating yeast, the ideal water temperature is between 100F and 110F (like warm bath water). If the water is too hot, it can kill the yeast, preventing it from activating and, in turn, causing the dough to fail to rise. Alternatively, when the water is too cold, the yeast will take significantly longer to activate and may lead to a more dense, underdeveloped dough.  
  • Plan. ​Making focaccia is simple, but it does require planning so you can allow the dough sufficient time to rise. You will need prep time plus 2 hours and 15 minutes of rise time.
  • Be generous with the olive oil. ​It’s critical to achieving the crispy, golden crust and luxurious flavor. 
stack of focaccia showing crumb

More Homemade Bread Recipes You May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

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stack of focaccia showing crumb

The Easiest No-Knead Focaccia Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sweet Simple Vegan
  • Total Time: 3 hours 35 minutes

Description

This easy, no-knead focaccia recipe will teach you exactly how to make light and airy homemade focaccia without the fuss! It’s the perfect recipe for beginner bakers, yet yields perfect, restaurant-worthy loaves every time.


Ingredients

Dough

  • 1½ cups + 2 tablespoons lukewarm warm water
  • 2 teaspoons sugar
  • 1 packet (2¼ tsp) active dry yeast
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 3 cups (360g) all-purpose flour
  • 1/2 cup (60g) bread flour

Other

  • Additional olive oil
  • Water
  • 2 tablespoons chopped rosemary
  • Flakey salt

Instructions

  1. Activate yeast. In a large mixing bowl, mix the water and sugar until dissolved. Add the yeast and gently mix. Set aside for 10-15 minutes or until the yeast has activated and the mixture is foamy.
  2. Form dough. Once the yeast mixture has activated, add the flour and stir until a rough dough forms. It will be sticky and wet.
  3. Add salt and oil. Add in the salt and olive oil and continue mixing until combined and until the dough becomes smooth, about 5 minutes.
  4. First rise. Cover with a damp towel or plastic wrap and allow the dough to rest in a warm place for 30 minutes.
  5. Shape dough. After 30 minutes, using a spatula or spoon, mix the dough by bringing the outsides inward, forming a ball shape. Continue until the dough feels smooth.
  6. Second rise. Cover once more and allow the dough to rise in a warm place for 1 hour.
  7. Fold dough. Using well-greased hands, mix the focaccia dough like step 5, scooping the outer sides inward.
  8. Prepare pan. Coat a 9×13” baking dish or 10-inch cast iron skillet with 2 tablespoons of olive oil.
  9. Transfer dough and third rise. Transfer the dough to the baking dish and fold it a few times, ensuring it is well-oiled. Cover and let it rise for a final 45 minutes.
  10. Preheat oven. After 30 minutes, preheat the oven to 425°F.
  11. Dimple dough. Once the dough has risen, using well-oiled hands, press your fingers into the top of the dough, starting from the center outward, to evenly distribute the dough in the pan and create pockets of air. Drizzle the surface of the dough with 2 tablespoons of olive oil and top with a splash of water and chopped rosemary.
  12. Bake. Bake for 25-30 minutes, or until golden brown.
  13. Cool and serve. Once baked, sprinkle the focaccia with flaky sea salt, then transfer to a wire rack and allow the focaccia to cool for 15 minutes. Slice and enjoy!

Notes

  • Storage: Focaccia is best fresh, but leftovers can be kept in an airtight container at room temperature for up to 3 days (if they last that long!).
  • Freezing: If you’d like to store the bread long-term, wrap it tightly in plastic wrap, followed by a layer of aluminum foil, and freeze it for up to 3 months. Thaw the focaccia at room temperature, then lightly reheat in the oven until warm.
  • Lukewarm water: When activating yeast, the ideal water temperature is between 100F and 110F (like warm bath water).
  • Olive oil: Be generous. ​It’s critical to achieving the crispy, golden crust and luxurious flavor.
  • Prep Time: 3 hours 5 minutes
  • Cook Time: 30 minutes

The post The Easiest No-Knead Focaccia appeared first on Sweet Simple Vegan.

Easy Crispy Tofu

Learn how to make perfect crispy tofu in a few simple steps! It’s easy to prepare, requires just a few ingredients, and can be oven-baked or made in the air fryer. 

The post Easy Crispy Tofu appeared first on Sweet Simple Vegan.

Learn how to make perfect crispy tofu in a few simple steps! It’s easy to prepare, requires just a few ingredients, and can be oven-baked or made in the air fryer. 

macro image of crispy baked tofu on a plate

Tofu 101 

We are self-proclaimed tofu lovers, and this easy tofu recipe is up there as one of our favorites. It’s delicious, versatile, and most importantly, EASY for beginners. We have 100+ sweet and savory tofu recipes on the blog, but this recipe is the perfect place to start. It’s the perfect simple, go-to recipe that you can use to make High-Protein Salads, stir fry recipes, breakfast bowls, and more. 

Get ready to learn how easy it is to make the best ever crispy tofu recipe! 

overhead image of ingredients for crispy baked tofu on white plate

Ingredients You’ll Need 

  • Extra-firm tofu: Using the right type of tofu is imperative to making the best crispy tofu. In our extensive recipe testing, extra firm tofu or super firm tofu are best.
  • Tamari: Adds a savory umami flavor. If you’re not gluten-free, soy sauce can be used as an alternative.
  • Sriracha: Brings a touch of heat and depth to the tofu. Adjust the amount based on your spice preference.
  • Olive oil: Helps to coat the tofu and promote crispiness during baking or air frying. Any neutral oil can be used as a substitute.
  • Garlic powder: Adds a subtle garlic flavor without overpowering the tofu. 
  • Cornstarch: The key to achieving a crispy exterior. Arrowroot starch can work as a similar substitute, but it is not as crispy as cornstarch. 

Equipment Needed

How to Make Crispy Tofu

  1. Press your tofu! If you’ve ever felt like your tofu was mushy or bland, chances are it wasn’t pressed properly. In order for the tofu to absorb your marinade and become chewy, it’s important to press it first. For the best results, we recommend pressing your tofu for 45 minutes to 1 hour before marinating. If you have never pressed tofu before, watch our 1 minute tutorial on How to Press Tofu without a Tofu Press
  2. Make the marinade. In a medium-sized sealable bag (like a stasher bag) or airtight container, add the tamari, sriracha, olive oil, garlic powder, and black pepper. Mix until uniform. 
  3. Coat the tofu. Cut the pressed block of tofu into cubes or thick slices, then add it to the bag or container with the marinade. Give it a good shake to fully coat the tofu.
  4. Add cornstarch. Open the bag or container and evenly sprinkle over the cornstarch. Seal once more and shake to fully coat the tofu with cornstarch.
  5. Prepare for baking. Preheat the oven to 425°F and line a baking sheet with a silicone mat. Evenly distribute the tofu cubes or tofu slices onto the baking sheet in a single layer.
  6. Bake the tofu. Place the baking sheet into the oven and bake the tofu cubes for 35-45 minutes, or until the tofu is golden brown, crispy perfection. The longer it bakes, the crispier the tofu will get. Remove from the oven and let cool before serving (the longer it cools, the crispier it will become!). 
  7. Serve. Enjoy as desired. 

Air Fryer Tofu Option

Want crispier tofu in less time?! Try this easy air fryer method. Arrange the tofu in a single layer in the basket of your air fryer and air fry at 400°F for 20 to 25 minutes, tossing halfway through. 

Try this method to make our Crispy Air Fryer Herbed Tofu, too! 

Serving Suggestions 

This tofu recipe is one of our favorites because you can pair crispy tofu pieces with virtually any dish, breakfast included! 

We love it in noodle dishes, like this Vegetable Yakisoba, Vegetable Stir FriesChili Crisp Garlic Noodles, and Thai Red Curry Noodle Soup. You can even use it in our Vegan Lo Mein in place of the “beef.”

It’s also great as a filling for vegan tacos, rice dishes like Vegan Fried Rice, and Japanese Sushi Rolls.

Finally, it’s an amazing addition to buddha bowlssandwicheswrapsbreakfast burritoshuevos rancherossalads, and virtually any dish that need a protein boost.

You can even eat it alone dunked in a homemade dip or sauce. Crispy baked tofu is really as versatile as it gets! 

Recipe FAQs

Does a super firm tofu block need pressing?

Nope! The benefit of buying super firm tofu (vacuum sealed!) is that it is pre-pressed and ready to go straight from the package. If you are short on time, this is a great hack to save time. 

​Should I freeze the block of tofu first?

Freezing tofu is a popular technique that helps to make the tofu more porous and spongy. This helps to make it more chewy and chicken-like in texture, as well as more capable of absorbing marinades and other flavors.

If you want to make your tofu as chewy as possible, this is a great idea. Simply freeze the block of tofu, fully thaw, then carry on with the recipe. 

Can I use medium tofu?

Unfortunately a block of medium tofu will not work in this recipe. We have tested it and it is too soft. The excess moisture not only prevents the tofu from getting crispy but will cause it to stick to the baking sheet and/or air fryer basket. 

If you only have medium-firm tofu on hand, try one of these medium tofu recipes: Vegan KFC Fried Chicken or Vegan Tofu Karaage Recipe

Can I make this crispy tofu oil-free?

Oil certainly helps make this tofu as crispy as possible, but if you are oil-free, feel free to omit the added oil. It will still have a somewhat crispy texture thanks to the cornstarch! 

I don’t have an oven or air fryer. Can I make this crispy tofu on the stovetop?

Certainly! If you want to pan-fry your tofu instead, check out our Orange TofuGeneral Tso Tofu, and Tofu Musubi recipes. All three of these tofu recipes include instructions for pan frying tofu. 

Storage and Reheating Instructions

This tofu will be crispiest when enjoyed fresh, but leftovers will keep in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for a few minutes at 350°F for 5-10 minutes, or until warmed through. 

More Easy Vegan Tofu Recipes You May Enjoy:

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crispy baked tofu on a white speckled plate

Easy Crispy Tofu Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 15 reviews

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 1 hour 50 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

Learn how to make perfect crispy tofu in a few simple steps! It’s easy to prepare, requires just a few ingredients, and can be oven-baked or made in the air fryer. 


Ingredients

  • 1 block (15 ounces) extra-firm tofu, pressed and cubed
  • 2 tablespoons tamari (or soy sauce if not gluten-free)
  • 1/2 to 1 teaspoon sriracha (or more as desired)
  • 1 tablespoon olive oil (or oil of choice)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons cornstarch

Instructions

  1. Drain and press your tofu for 45 minutes to 1 hour. Learn how to press tofu here. Once the tofu has been pressed, cut it into about 1-inch cubes and set it aside.
  2. In a medium-sized sealable bag or container, add in the tamari, sriracha, olive oil, garlic powder, and black pepper. Give it a quick mix until uniform and then add in the tofu.
  3. Seal the bag (or container) and give it a good shake to fully coat the tofu.
  4. Open up the bag (or container) and evenly sprinkle over the cornstarch. Seal the bag (or container) once more and give it a good shake, so that the tofu is fully coated by the cornstarch.
  5. Oven: Preheat the oven to 425°F, and line a baking sheet with a silicone mat. We have had the best results with a silicone mat for this recipe. Parchment paper can be used but it may stick. Evenly distribute the tofu onto the baking sheet in a single later and place it into the oven for 35-45 minutes, or until golden and crispy. The longer it bakes, the crispier it will get, but it will also have a more “charred” taste when you get closer to 45 minutes. We bake ours for 40. Remove the tofu from the oven and cool before serving to allow it to fully crisp up.
  6. Air Fryer: Arrange the tofu in a single layer in the basket of your air fryer (you may need to do 2 batches depending on the size of your basket). Air fry at 400°F for 20 to 25 minutes, tossing halfway through. Remove the tofu from the oven and cool before serving to allow it to fully crisp up.

Notes

  • This tofu is best when served the day of making it. If you are going to eat it on a later date, store it in an airtight container in the refrigerator for up to 1 week. To rewarm, we suggest toasting or air frying it until crisped up.
  • Add any additional seasonings of your choice, have fun with it!
  • Prep Time: 1 hour 5 minutes
  • Cook Time: 45 minutes
  • Category: Entree
  • Method: Oven

Nutrition facts label provided by Nutri Fox.

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Vegan Strawberry Rhubarb Crisp

This Vegan Strawberry Rhubarb Crisp is filled with juicy strawberries and tart rhubarb, topped with a buttery oat crumble, then baked until golden and bubbly. Everyone will love this bright and simple spring dessert! 

The post Vegan Strawberry Rhubarb Crisp appeared first on Sweet Simple Vegan.

This Vegan Strawberry Rhubarb Crisp is filled with juicy strawberries and tart rhubarb, topped with a buttery oat crumble, then baked until golden and bubbly. Everyone will love this bright and simple spring dessert

overhead ov strawberry rhubarb crisp in a white baking dish with blue spoon and ice cream

It’s no secret that one of the best ways to enjoy abundant fruit is by baking it into a thick and bubbly vegan crisp or cobbler. They’re easy vegan desserts that you can make with minimal ingredients, time, and dishes. Most importantly, they’re always a hit at friend and family gatherings, and this simple crisp is no different!

labeled ingredients for vegan strawberry rhubarb crisp: rhubarb, strawberries, vanilla extract, rolled oats, salt, cornstarch, orange, sugar, flour, maple syrup, brown sugar and vegan butter

Ingredients You’ll Need 

for the filling:

  • Rhubarb: Fresh rhubarb is in season from spring to early summer and is often easy to find at local farmer’s markets and grocery stores during these months. Rhubarb stalks are often sold in bunches and look like a pink version of celery.  
  • Strawberries: The flavors of sweet strawberries and rhubarb complement each other really well. The sweetness of the strawberries balances the tartness of the rhubarb. In this crisp, we’re using an almost 1:1 ratio!    
  • Sugar: The filling is made with regular white and brown sugar to give a deeper taste of the molasses. You can replace the brown sugar with coconut sugar for a similar flavor if desired.  
  • Cornstarch: Acts as the thickening agent in the filling and transforms the fruit juices into a thick and jammy consistency.    
  • Orange juice + zest: Adds an acidity and bright citrus flavor to the filling, enhances the sweetness and tartness in the rhubarb and strawberries. 
  • Vanilla: Adds a sweet, warm, subtle flavor that rounds out the flavor of the crisp filling. 

for the crumble topping:

  • Vegan butter: The source of the fat and richness that helps create a crumbly texture and holds the oats and flour mixture together. Any vegan buttery sticks will work well, so use your favorite brand! 
  • Flour: All-purpose flour helps to give the crumble topping structure. We developed this recipe using regular all-purpose flour, but a gluten-free blend would likely work well, too. If you want a fruit crisp recipe with almond flour, check out our Vegan Apple Crisp recipe
  • Oats: Old-fashioned rolled oats add texture and heartiness to the topping. Unlike quick oats or instant oats, rolled oats will hold their texture best and create a nicely textured topping that is not too soft.  
  • Sugar: ​A mixture of brown sugar and maple syrup is the perfect amount of sweetness and moisture. Again, coconut sugar will work well in place of the brown sugar, if desired. 
close up photo of serving of Vegan Strawberry Rhubarb Crisp on blue plate with scoop of vanilla ice cream

​Variations

​Can I make this crisp recipe with frozen fruit?

Frozen fruit will work, but because it contains added moisture, it must be thawed and sufficiently drained before use. If it is not drained, the filling will not thicken properly because of the excess moisture. 

Can I make it gluten-free?

We have not tested a gluten-free version ourselves, but the recipe should work well with a 1:1 or cup for cup gluten-free flour blend in place of the all-purpose flour. Then, make sure to use certified gluten-free oats and this crisp recipe is naturally gluten-free. 

Will melted coconut oil work in place of the vegan butter?

We have not tested replacing the vegan butter with coconut oil, but we recommend using cold coconut oil if you want to test it yourself. This will more accurately mimic the texture of cold butter and cut into the topping in a more similar way. 

Equipment Needed

How to Make Vegan Strawberry Rhubarb Crisp 

  1. Make the filling. Add the fresh rhubarb, fresh strawberries, sugars, cornstarch, orange juice, zest, vanilla extract, and salt to a large bowl. Mix together until well combined. 
  2. Transfer to a 2 qt baking dish. Transfer the filling ingredients to a medium baking dish (about 2 quarts) and spread into an even layer, lightly pressing down with a spoon or spatula. 
  3. Prepare the topping. In a separate bowl, add the flour, oats, brown sugar, and salt. Whisk together until well combined. Add the cold butter and toss to coat. Use your fingers or a pastry cutter to rub the vegan butter into the flour mixture, breaking it into smaller pea-sized pieces. It’s okay if there are some irregular sized pieces. Finally add the maple syrup and toss together with a fork until well combined and the mixture resembles wet sand. 
  4. Spread the topping mixture over the fruit filling. Distribute the crisp topping over the fruit filling, pressing lightly into an even layer. 
  5. Bake. ​Bake the crisp for 45-50 minutes, or until the topping is golden brown. 
  6. Enjoy. Let cool for at least 15 minutes before serving with a big scoop of vegan vanilla ice cream. Enjoy!

Storage and Freezing Instructions

Leftover strawberry rhubarb crisp will keep for up to 5 days in an airtight container in the refrigerator. If storing directly in the baking dish, tightly cover it with plastic wrap or a similar reusable wrap. 

This berry crisp can also be frozen before baking. Make the crisp in a freezer-safe container, then cover tightly with plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2 months, then thaw overnight before baking. 

horizontal photo of vegan strawberry rhubarb crisp in white baking dish with vanilla ice cream scoops and sliced strawberries

More Spring Desserts You May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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close up photo of serving of Vegan Strawberry Rhubarb Crisp on blue plate with scoop of vanilla ice cream

Vegan Strawberry Rhubarb Crisp Recipe


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No reviews

  • Author: Sweet Simple Vegan
  • Total Time: 1 hour
  • Yield: 6 servings

Description

This Vegan Strawberry Rhubarb Crisp is filled with juicy strawberries and tart rhubarb, topped with a buttery oat crumble, then baked until golden and bubbly. Everyone will love this bright and simple spring dessert!


Ingredients

Filling

  • 3 cups rhubarb, cut into ½” slices.
  • 2½ cups strawberries, hulled and quartered
  • ½ cup (100g) granulated sugar
  • ¼ cup (55g) brown sugar
  • ¼ cup (32g) cornstarch
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Topping

  • ½ cup (1 stick) vegan butter, cold and cubed
  • 1 cup (120g) all-purpose flour
  • 1¼ cup old-fashioned oats
  • ½ cup (55g) brown sugar
  • ¼ teaspoon salt
  • ¼ cup maple syrup

Equipment


Instructions

  1. Preheat the oven to 350°F.
  2. Make the filling. Add the fresh rhubarb, fresh strawberries, sugars, cornstarch, orange juice, zest, vanilla extract, and salt to a large bowl. Mix together until well combined.
  3. Transfer to a 2 qt baking dish. Transfer the filling ingredients to a medium baking dish (about 2 quarts) and spread into an even layer, lightly pressing down with a spoon or spatula.
  4. Prepare the topping. In a separate bowl, add the flour, oats, brown sugar, and salt. Whisk together until well combined. Add the cold butter and toss to coat. Use your fingers or a pastry cutter to rub the vegan butter into the flour mixture, breaking it into smaller pea-sized pieces. It’s okay if there are some irregular-sized pieces. Finally, add the maple syrup and toss together with a fork until well combined and the mixture resembles wet sand.
  5. Spread the topping mixture over the fruit filling. Distribute the crisp topping over the fruit filling, pressing lightly into an even layer.
  6. Bake. ​Bake the crisp for 45-50 minutes, or until the topping is golden brown.
  7. Enjoy. Let cool for at least 15 minutes before serving with a big scoop of vegan vanilla ice cream. Enjoy!

Notes

  • Storage: Leftover strawberry rhubarb crisp will keep for up to 5 days in an airtight container in the refrigerator. If storing directly in the baking dish, tightly cover it with plastic wrap or a similar reusable wrap.
  • Freezing: This berry crisp can be frozen before baking. Simply make the crisp in a freezer-safe container, then cover tightly with plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months, then thaw overnight before baking.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Oven

The post Vegan Strawberry Rhubarb Crisp appeared first on Sweet Simple Vegan.

How to Make Simple Syrup 

Learn how easy it is to make your own simple syrup! Add it to your favorite cocktails, coffee, iced tea, desserts, or and cold drinks that need a boost of sweetness.

The post How to Make Simple Syrup  appeared first on Sweet Simple Vegan.

Learn how easy it is to make your simple syrup! Add it to your favorite cocktails, coffee, iced tea, desserts, or cold drinks that need a boost of sweetness. 

close up photo of pouring simple syrup in glass jar on blue backdrop

If you’re acting as a home bartender this summer, you need a basic homemade simple syrup recipe in your back pocket. It’s the easiest way to sweeten your favorite cocktail recipes without overpowering the flavor, and it will stay in the fridge for weeks. After we perfected our Homemade Strawberry Syrup for our Strawberry Mojito Mocktail, we knew we wanted to add a regular simple syrup to the blog that can be used in virtually any recipe. 

Here, we’ll show you the perfect simple syrup ratio, how to make it in 5 minutes, and several ways to use it. It’s so simple that you’ll never want to buy sweet syrup at the store again! 

labeled ingredients for simple syrup: water and sugar

Ingredients You’ll Need 

Making simple syrup at home is as easy as it gets! You’ll need a simple 1:1 ratio of just two ingredients: 

  • 1/2 cup of sugar: Classic simple syrup is clear. To create this at home, it’s important to use white sugar. Once dissolved, it has a clear color and a great neutral flavor that won’t overpower the taste. We recommend Wholesome Sweet’s Organic Fair Trade Cane Sugar
  • 1/2 cup of water: Serves as the solvent to dissolve the sugar and helps prevent the sugar from burning to the bottom of the pot. 

Can I add different flavors to this syrup?

This recipe is a standard simple syrup recipe and is plain. If you’re interested in trying different flavor profiles, try one of these variations on the basic recipe:

  • Brown sugar syrup: Swap the cane sugar with either light or dark brown sugar. This will create a caramel-like syrup. 
  • Vanilla syrup: Add 1/2 tablespoon of vanilla extract after you remove the hot simple syrup from the heat. 
  • Thicker syrup: As is, this simple syrup recipe is slightly thinner than maple syrup. If you’d like to make a rich simple syrup similar in thickness to honey syrup, use a 2:1 ratio with 1 cup sugar and 1/2 cup water.
  • Berry syrup: Make sure to try our Strawberry Simple Syrup! We’ve included some berry flavor variations you may enjoy in that post. 

Equipment Needed

How to Make Simple Syrup 

  1. Combine the sugar and water. Add one part water and one part sugar to a small pot or small saucepan over medium heat. 
  2. Heat until the sugar is dissolved. Stir the mixture until the sugar has completely dissolved. 
  3. Remove from the heat. When the sugar has dissolved, remove the small pot from the heat and set aside to cool completely. 
  4. Refrigerate. Once cooled, transfer the simple syrup to an airtight glass jar and refrigerate until ready. 
close up photo of pouring simple syrup in glass jar on blue backdrop

How to Use Simple Syrup

Simple syrup is often used to sweeten beverages like coffee, tea, or cocktails. It helps to add a neutral sweetness to cold beverages without granules of sugar sinking to the bottom of the drink like turbinado sugar would. Give it a try in one of the following ways: 

Sweeten Cocktails and Mocktails 

Like pure maple syrup, agave syrup, or a similar liquid sweetener, this simple syrup can be used to sweeten homemade cocktails and mocktails at any stage of the drink-making process. 

It adds the perfect touch of sweetness to a number of our favorites, like our Frozen Strawberry DaiquiriCranberry & Orange CocktailMango Kombucha MargaritasCalamansi Margaritas, Classic Margaritas, and Homemade Strawberry Lemonade

In Morning Coffee and Tea 

I typically sweeten my morning Matcha Latte recipe with a tablespoon of agave, but an equal tablespoon of simple syrup is the perfect alternative if I’m out. If coffee is your morning beverage, add it to any of your favorite coffee drinks – try it with cold brewlattes, iced coffee, and more. You can even use it to sweeten our Homemade Almond Milk

Sweetening Desserts

Simple syrup isn’t just useful in sweetening beverages. It can also be used to sweeten desserts in several ways. 

First and foremost, you can swap it 1:1 for another liquid sweetener. For example, if a dessert recipe calls for maple syrup or agave, this traditional simple syrup is a great alternative. 

It can also be brushed or drizzled over our Vegan Vanilla Cake to help keep the cake layers moist. Or brush it over baked goods for a sweet, shiny coating!  

close up photo of simple syrup in glass jar on blue backdrop

Recipe FAQs

How long does simple syrup last?

When refrigerated in an airtight container such as a mason jar, this simple syrup will last for about three weeks. Unlike store-bought simple syrups, which are made with preservatives that prevent bacterial growth, this homemade recipe cannot be kept at room temperature.

Do I need to boil the mixture?

Nope! In fact, you do not want to bring this sugar-water mixture to a boil. If it begins to boil, the water in the recipe will begin to evaporate, and the simple syrup will thicken and potentially burn. Instead, heat the mixture just warm enough so that the sugar dissolves but not so much that it simmers or boils. Once the sugar is fully dissolved, immediately remove it from the heat and set aside. 

I don’t have a stovetop. Can I use hot water?

If you do not have a stovetop, you can make this simple syrup at home by whisking the sugar with hot water. Just make sure the water is warm enough to dissolve the sugar. We recommend heating water in a water kettle or in the microwave until warm enough! 

close up photo of spoon in simple syrup in glass jar on blue backdrop

More Homemade Recipes YOu May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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close up photo of spoon in simple syrup in glass jar on blue backdrop

How to Make Simple Syrup at Home


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No reviews

  • Author: Sweet Simple Vegan
  • Total Time: 10 minutes
  • Diet: Vegan

Description

Learn how easy it is to make your own simple syrup! Add it to your favorite cocktails, coffee, iced tea, desserts, or and cold drinks that need a boost of sweetness.


Ingredients

  • ½ cup water
  • ½ cup sugar

Instructions

  1. Combine the sugar and water. Add one part water and one part sugar to a small pot or saucepan over medium heat.
  2. Heat until the sugar is dissolved. Stir the mixture until the sugar has completely dissolved and the mixture is no longer cloudy.
  3. Remove from the heat. When the sugar has dissolved, remove the small pot from the heat and set aside to cool completely.
  4. Refrigerate. Once cooled, transfer the simple syrup to an airtight glass jar and refrigerate until ready.

Notes

  • Storage: Refrigerate in an airtight container for about 3 weeks. This homemade recipe cannot be kept at room temperature.
  • Brown sugar syrup: Swap the cane sugar with either light or dark brown sugar. This will create a caramel-like syrup.
  • Vanilla syrup: Add 1/2 tablespoon of vanilla extract after you remove the hot simple syrup from the heat.
  • Thicker syrup: As is, this simple syrup recipe is slightly thinner than maple syrup. If you’d like to make a rich simple syrup similar in thickness to honey syrup, use a 2:1 ratio with 1 cup sugar and 1/2 cup water.
  • Berry syrup: Make sure to try our Strawberry Simple Syrup! We’ve included some berry flavor variations you may enjoy in that post.
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Beverages

The post How to Make Simple Syrup  appeared first on Sweet Simple Vegan.

Frozen Strawberry Daiquiri 

This Frozen Strawberry Daiquiri is what summer dreams are made of. Made with real strawberries, homemade simple syrup, white rum, and fresh lime juice, anyone can make this classic daiquiri cocktail recipe! No triple sec, limeade concentrate, or orange liqueur required.

The post Frozen Strawberry Daiquiri  appeared first on Sweet Simple Vegan.

This Frozen Strawberry Daiquiri is what summer dreams are made of. Anyone can make this classic daiquiri cocktail recipe with real strawberries, homemade simple syrup, white rum, and fresh lime juice! No triple sec, limeade concentrate, or orange liqueur required.

3 glasses filled with strawberry daiquiri
frozen strawberries, rum, simple syrup, lime juice, fresh strawberries, ice

If you’re hosting a pool party or simply planning on sitting poolside all summer, this stunning strawberry recipe is the perfect hot summer day companion. It’s a fun homemade beverage that you can whip up with just a few simple ingredients and a powerful blender, yet it will impress any guest! 

Make enough for just 1 or 2, or blitz together a full blender’s worth to serve a crowd. No one will complain with this boozy, refreshing slushy in hand! 

3 tall stemmed glasses with frozen strawberry daiquiri and garnish

Ingredients You’ll Need 

  • Ice: If you have the option, crushed ice or nugget ice cubes are better than regular ice from ice cube trays or standard fridge ice cubes. They blend faster, resulting in a smoother, more uniform slushy texture. 
  • Strawberries: For the best consistency, we recommend using a mix of fresh and frozen strawberries. If you only have fresh strawberries on hand, freeze 1/2 cup 2-3 hours ahead of time. 
  • White rum (light rum): The classic choice in any daiquiri recipe! Bacardi and Havana Club are our top choices. 
  • Simple syrup: Either regular simple syrup or strawberry simple syrup works well in this frozen cocktail. We highly recommend making one of our homemade recipes—it’s so simple! 
  • Lime juice: Freshly squeezed lime juice adds a nice acidity and brightness that balances the sweetness in the fresh fruit and simple syrup. For the best flavor, fresh lime juice is highly recommended over bottled. 
strawberry daiquiri in a glass with a lime and strawberry garnish

Equipment Needed

How to Make Frozen Strawberry Daiquiri

  1. Place ingredients in the blender. 
  2. Blend until smooth. Pulse the blender until thoroughly blended and a slushy-like consistency. 
  3. Adjust to taste. Taste the strawberry daiquiri and adjust to taste. If you want it a bit sweeter, add additional simple syrup. If you want it a bit stronger, add additional white rum. 
  4. Serve immediately. Pour the frozen daiquiri into your favorite coupe, martini, or margarita glass. Garnish with lime slices and a fresh strawberry, and enjoy immediately with the perfect slushy consistency!

Recipe FAQs

Can I make this cocktail in a food processor?

A food processor is the next best thing if you do not have a high-speed blender or a blender strong enough to break down ice into a slushy texture. For best results, use a large cup food processor. Mini-food processors are not ideal and are likely to overflow. 

Can I make this recipe a virgin daiquiri?

We haven’t tested a virgin version of this frozen cocktail, but if you’d like to try one, blend the ingredients together without the rum. Then, when the daiquiri mix has a slushy texture, stir in either lemon-lime soda or lime seltzer. Alternatively, you might enjoy this Strawberry Mojito Mocktail instead!

Will this homemade strawberry daiquiri work with dark rum?

We find that a light rum is the best rum as it complements the sweet strawberry flavor, but if you only have a dark rum or aged rum on hand, it will work. The difference will be a darker, more spiced flavor profile. 

glass of frozen strawberry daiquiri with a garnish of strawberry and lime

Quick Tips

  • Use in-season strawberries! Fresh strawberries are always sweeter during strawberry season at their peak ripeness. If you make this frozen strawberry daiquiri recipe during the off-season, buy frozen strawberries and defrost four of them to use as fresh ripe strawberries. Frozen strawberries are always picked during their peak ripeness and will be as sweet as possible. 
  • Don’t overblend! While it sounds counterintuitive, it is possible to overblend a frozen cocktail. As a blender works, its base begins to heat up. If you over-blend, you risk melting the ingredients, which can lead to a watery texture. Instead, pulse the blender until just combined! 
  • Use a powerful blender. A high-speed blender is best, as it will blend the ingredients together fast enough without melting. We recommend our Vitamix blender, which we use to make many recipes! 
frozen strawberry daiquiri in a tall stemmed glass garnished with a strawberry and lime

More Summer Drink Recipes You May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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strawberry daiquiri in a tall stemmed glass

Frozen Strawberry Daiquiri Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sweet Simple Vegan
  • Total Time: 5 minutes
  • Yield: About 2 servings
  • Diet: Vegan

Description

This Frozen Strawberry Daiquiri is what summer dreams are made of. Made with real strawberries, homemade simple syrup, white rum, and fresh lime juice, anyone can make this classic daiquiri cocktail recipe! No triple sec, limeade concentrate, or orange liqueur required.


Ingredients

  • 3/4 cups ice cubes
  • 1/2 cup frozen strawberries
  • 4 large fresh strawberries
  • 3-ounces white rum
  • 1-ounce simple syrup
  • 1-ounce lime juice

Instructions

  1. Place ingredients in the blender. 
  2. Blend until smooth. Pulse the blender until thoroughly blended and a slushy-like consistency. 
  3. Adjust to taste. Taste the strawberry daiquiri and adjust to taste. If you want it a bit sweeter, add additional simple syrup. If you want it a bit stronger, add additional white rum. 
  4. Serve immediately. Pour the frozen daiquiri into your favorite coupe, martini, or margarita glass. Garnish with lime slices and a fresh strawberry, and enjoy immediately with the perfect slushy consistency!
  • Prep Time: 5 minutes
  • Category: Beverages
  • Method: Blender