summertime desserts

No Bake Vegan Strawberry Pie

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Easy desserts are my favorite desserts! This no bake strawberry pie is so easy and perfect for summertime entertaining, or a quick sweet treat.

We made the filling with tofu and you would never know! Its sweet, creamy, and packed with strawberry flavor thanks to using freeze dried strawberries that pack a punch of flavor.

We used vanilla sandwich cookies for the perfect simple crust, and topped the pie with easy sweet aquafaba whip.

This dessert is light and fluffy, sweet, and super simple! Just mix it all up, pop it in the fridge, and you will be eating pie before you know it, without ever having to turn on your oven!

INGREDIENTS:

  • 1 block extra firm tofu

  • 26 vegan vanilla sandwich cookies

  • 2-3 tablespoons softened vegan butter

  • 1 1/2 cups freeze dried strawberries

  • 3/4 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 2 tablespoons refined coconut oil

  • juice from 1/2 lemon

  • 1 batch Sweet Aquafaba Whip

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INSTRUCTIONS:

  1. Place cookies in a food processor or high speed blender, and blend until the cookies are totally broken down into a crumb consistency.

  2. Mix butter into the cookies crumbs. You want softened, not melted butter. The mixture should stick together when pressing into a pie pan. If using double stuffed sandwich cookies, you will need less butter. If using original, you will need more.

  3. Press the cookie mixture evenly into a pie pan.

  4. Drain tofu, but you do not need to press it.

  5. In a food processor or high speed blender, add the tofu, powdered sugar, strawberries, oil, lemon, and vanilla. Process until the mixture is creamy and smooth.

  6. Transfer the strawberry mixture in to the pie crust, and pop in the fridge for a few hours to allow the crust and filling to set a bit. The butter in the crust and the oil in the pie will help firm the pie up once chilled.

  7. Prepare Sweet Aquafaba whip according to instructions, and top pie with the whip before serving. You can dust some crushed up freeze dried strawberries over the whip for garnish or garnish with fresh or freeze dried strawberries. Store leftovers in the fridge for a day or two.

If you like this recipe, try these:

Vegan Lime Mojito Cupcakes

Southern Vegan Strawberry Shortcake

Matcha White Chocolate Peanut Butter Cups

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Easy no bake vegan strawberry cream pie, with sweet aquafaba whip

Vegan Lime Mojito Cupcakes

An array of vegan mojito cupcakes garnished with mint and a lime

One of my all time favorite cocktails is a minty lime mojito.

They are truly the perfect refreshing summertime drink! So we decided why not turn our favorite drink into a deliciously fresh cupcake, no booze required.

It’s the best of both worlds, and even those who do not drink alcohol can enjoy these perfectly soft lime cupcakes toped with minty lime buttercream.

These vegan mojito cupcakes are so tasty, and pretty cute too! They would be perfect for a wedding or baby shower, or a summer BBQ served with a nice tall, ice cold mojito!

I mean I can totally get behind eating a delicious mojito cupcake while sipping my favorite cocktail or mocktail. Seems like a no brainer, really. So cheers to summer, and cheers to mojitos making not only a delicious drink, but darn good cupcake, too!

INGREDIENTS:

  • 3 cups all purpose flour

  • 2 cups white sugar

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2/3 cups lime juice

  • zest from 2 limes

  • 2 cups plant milk (we like to bake with oat milk)

  • 1/2 cup melted vegan butter

  • 1 teaspoons vanilla extract

  • extra lime wedges, and mint leaves for garnish.

  • optional: paper straws for decoration

MINTY LIME BUTTERCREAM:

  • 1/2 cup vegan butter

  • 1/2 cup shortening

  • 5-6 cups powdered sugar

  • 1 teaspoon vanilla

  • zest from 1 lime

  • juice from 1/2 lime

  • 1-2 tablespoons finely diced mint leaves.

An overhead look of vegan mojito cupcakes.

INSTRUCTIONS:

PREHEAT OVEN TO 350 DEGREES

  1. In a large bowl, whisk together dry cake ingredients. In a smaller bowl, whisk together the wet ingredients.

  2. Combine the wet ingredients into the dry and mix until well combined.

  3. Line a muffin tin with 24 cupcake liners. We actually have a tin that holds 2 dozen cupcakes, but if yours holds 1 dozen, you will need to bake in batches.

  4. Fill the cups 3/4 of the way full. Bake for 25 to 30 minutes or until a toothpick inserted in the middle of one of the cupcakes comes out clean.

  5. Allow the cupcakes to cool completely.

  6. In a stand mixer, or using a hand mixer, cream together the butter and shortening. Add in the vanilla, lime zest, juice, and mint. Begin adding the powdered sugar a little at a time and beat it in until the frosting is the desired stiffness.

  7. Pipe or spread frosting onto cooled cupcakes and garnish with a wedge of fresh lime, and mint leaves. We also quartered paper straws and used these for decoration.

Serves 24.

If you like this recipe, try these:

Vegan Lemon Cupcakes with Cream Cheese Frosting

Vegan Chocolate Mint Cookie Cake

Southern Vegan Strawberry Shortcake

A closeup of vegan mojito cupcakes

Vegan minty lime mojito cupcakes. Soft lime cake topped with minty lime vanlla vegan buttercream.

Southern Vegan Strawberry Shortcake

Southern strawberry shortcake a la mode garnished with mint

I had always eaten strawberry shortcake on angel food cake, or short bread. I would imagine this is how most people have eaten it.

That is until I began waiting tables in college, and the restaurant where I worked served it on fluffy biscuits.

My mind was blown, y’all. How was I raised in the south, and nobody in my family ever thought to do this. From that point on, it has been the ONLY way I want to eat strawberry shortcake.

Trust me when I tell you that you will probably be swayed as well.

We started with our fluffy southern vegan biscuit recipe, used our sweet aquafaba whip, some vegan vanilla ice cream, and topped it all with a quick strawberry compote. You could even up your game and add vegan strawberry ice cream in place to the vanilla.

You are a grown person, and you can do WHATEVER THE HECK YOU WANT TO DO!!! I mean, as long as its legal! You know what I am saying…

This southern vegan strawberry shortcake is seriously heaven on a plate!! So y’all, go make bake up a batch of biscuits right this minute and get ready to be real happy!

INGREDIENTS:

INSTRUCTIONS:

  1. Prepare biscuits according to recipe.

  2. Prepare Sweet Aquafaba Whip according to instructions. You can rewhip any leftovers easily, or bake up meringues with it!

  3. Add frozen strawberries and sugar to a medium sized pot over medium heat. Once the strawberries are melted, lower the heat and let the mixture simmer for about 15 minutes stirring often. You want the strawberries broken down and a strawberry syrup to form in the pot. Let cool for 10 minutes.

  4. To serve, slice biscuits in half and place on a plate. We normally use 1 and 1/2 biscuits per serving. Scoop some strawberries on top of the biscuits. Add a scoop of ice cream and a dollop of sweet aquafaba whip. Drizzle with more strawberries.

Serves 4-6

Overhead view of a souther strawberry shortcake a la mode, garnished with mint.

vegan strawberry shortcake with fluffy southern vegan biscuits

Vegan Churro Ice Cream Sandwiches

Vegan Vanilla and Chocolate Churro Ice Cream Sandwiches

If you are a fan of churros and ice cream, then we have the perfect dessert for you! On a recent trip to Walt Disney World we saw someone walking around with a churro ice cream sandwich, and we instantly knew what we would be making once we got home! Mickey never fails us! I mean its genius really, and I am not sure why we didn’t think of it ourselves. Deliciously creamy vegan ice cream, sandwiched between crispy, chewy, perfectly fried cinnamon-sugar-coated vegan churros. Nothing not to love here…nothing! You can use any ice cream you like. We used almond milk chocolate and vanilla. I honestly can’t say which is my favorite, so I just ate one of each! You can also freeze these tasty treats for later, so don’t worry about trying to eat them all at once, but if I am being perfectly honest, that wouldn’t be hard either! So this summer, step up your ice cream sandwich game with vegan churros! I don’t think you will be sad that you did.

INGREDIENTS:

  • 4 cups all purpose flour

  • 1/4 cup vegan butter, room temp

  • 1 teaspoon salt

  • 1/4 cup sugar

  • 2 cups water

  • neutral oil for frying (we use grapeseed oil or canola oil)

  • 1 cup sugar plus 2 tablespoons cinnamon (this is for coating the fried churros)

  • Plant based ice cream. (we used vanilla and chocolate)

INSTRUCTIONS:

  1. Heat a medium size pot over medium heat. Add the water, sugar, and salt. Cook unit the sugar has dissolved.

  2. Add in the butter and let it melt in the water mixture. Remove from heat.

  3. Stir in the flour and mix until well combined.

  4. Add the mixture to a piping bag fitted with medium to large star tip. If you do not have a piping bag or star tip, you can add the batter to a zip lock bag and snip a tiny piece of the corner.

  5. Add 1 cup of sugar and 4 teaspoons of cinnamon to a small bowl and set aside.

  6. Heat a few inches of oil in a deep skillet or pot. You need enough oil that the churros can float in the oil, and not hit the bottom of the pot. You want the temperature of the oil around 350 - 375 degrees. If you do not have a candy thermometer for testing the oil temperature, you can poke a chop stick or wooden skewer into the oil. If bubbles form around the chop stick, it’s ready. You can also just let it heat for several minutes, and try a little dough at first before trying a whole churro.

  7. Line a baking sheet with some paper towels and place a wire cooling rack on top.

  8. Once the oil is ready, pipe a circle by making a swirl with the batter. I like to do 2 at a time so I can try and get them an equal size. Allow they churros to fry on each side for about a minute or until they are golden brown. Place finished churros on the wire rack to cool for a minute. Once they are cool enough to handle, coat the churros in the sugar and cinnamon mixture.

  9. Once churros are completely cool, make sandwiches by adding a scoop of plant based ice cream or homemade nice cream between two churros. Serve right away or you can freeze these sandwiches for later. You just have to let them sit at room temperature for a few minutes to allow the churro to thaw enough to bite through!

Serves 6 - 8 depending on the size you make your churros.

If you like this recipe, try these:

Nostalgic Vegan Ice Cream Cake (Dairy Queen)

Vegan Banana Pudding Milkshake

Chocolate, Peanut butter, Banana Nice cream

Vegan Chocolate Churro Ice Cream Sandwich

Step up you ice cream sandwich game with these delicious vegan churro ice cream sandwiches. Summer just got a lot tastier.