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13 Vibrant Vegan Strawberry Recipes

Celebrate summer with these colorful vegan strawberry recipes! Try them in drinks, main meals, deserts, and salads.

hands holding a basket of strawberries

The Full List of Vegan Strawberry Recipes

One of my favorite fruits, these have a wide variety of uses and are a very flexible addition to so many recipes. Blueberries, blackberries, and raspberries are easy substitutes!

Wild Berry Pie Ice Cream (Vegan, No Churn)

This is a new summer favorite! It’s easily made with a salted cream base, swirled with fresh berry jam, and dotted with crispy, buttery, cinnamon sugar pie crust pieces.

The Garden Party

Whip this up for a refreshing, colorful beverage that will please a crowd! It’s easily made nonalcoholic and has a ginger sugar rim. Single glass and punch options are included.

Cinnamon Crunch Croissant French Toast

This is what brunch dreams are made of! Serve them with yogurt, cream, berries, and syrup for a decadent breakfast. Vegan options!

Strawberry Peach Frosé Recipe

Cool off in style with this recipe! This perfect hot weather wine drink is blended with fresh fruit and lime juice to keep things tangy, refreshing, and delicious.

Strawberry Shortcake Popsicle Bars

Just like the ice cream truck treats you remember, these are full of nostalgic flavor! Made with just 4 ingredients, this simplified, Good Humor-inspired recipe will be a crowd pleaser. They’re totally vegan and gluten-free!

Perfect Vegan Strawberry Shortcake

This recipe is totally vegan and gluten-free! Ready in less than 30 minutes for a perfect, berry-filled dessert.

Rustic Any Berry Galette

This flexible recipe for a flaky galette works with any kind of berry! With the BEST flaky pie crust, we’re using fresh berries for a rustic-inspired dessert that is perfect for a spring or summer table. Easy to make with simple ingredients, totally dairy-free and vegan!

Strawberry Limeade (Cocktail Option)

This healthy drink will be your favorite summer refresher! A perfect pair to classic cookout foods, it’s sweet, tangy, and easily customized. Topped with mint for a cooling summer beverage!

Strawberry Pretzel Cheesecake

This is perfect creamy, salty, and sweet! A dairy-free “cheesecake” filling made from coconut and cashews is swirled with bright strawberry jam and then poured into a crispy pretzel crust. Easily no-bake and gluten-free!

Strawberry Quinoa Salad

This is a perfect summer side dish, full of fresh berries, creamy avocado, bright mint, and high-protein quinoa, it’s satisfying and quick to make.

Strawberry Rhubarb Margaritas

These are a perfect celebration of summer! They’re made with an infused simple syrup, tequila (or mezcal) and some fresh orange juice. Easily made nonalcoholic as well!

Grand Marnier Strawberry Sundaes

This is an elevated dessert that feels fancy but is ready in minutes! Serve the infused fruit over your favorite vanilla ice cream for an elegant and convenient treat. Non-alcoholic options available! 

Watermelon Cucumber Feta Salad

This salad is the definition of a refreshing summer meal! We pair crisp cucumbers with sweet strawberries, juicy watermelon, tangy feta, and tons of fresh mint. The perfect thing to bring to a party!

How to Make Berries Last Longer

The video below shows my favorite method for vinegar soaking berries to make them last at least twice as long!

  1. Fill a large bowl with 10-15 cups water.
  2. Add a few TBS of salt and 1/2 cup white vinegar. Add berries and let soak for 5 minutes.
  3. Drain berries and add to a large dish towel, ensuring they are not touching each other. Let air dry.
  4. Add to a container in the fridge and enjoy.
Portrait of Emily Meyers, founder of Garlic Head

About the Author

Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.

Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.

Meet Emily here.

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