Did you know that Billy of Wit & Vinegar has declared it #popsicleweek ?! I mean, hello…genius! Seriously, I love popsicles and seeing as how I have a stockpile of popsicle recipes just waiting to share here with all of you I couldn’t help but ask Billy if I could join in the fun.
Billy being the nice LA neighbor that he is said of course and here we are…sharing popsicles like a champ with the other 39 bloggers that are participating. Woohoo, virtual high fives all around!!! I happen to be completely smitten with these blueberry and cashew milk popsicles. They aren’t too sweet and I like that I get creamy cashew milk in some bites, blueberry deliciousness in the next, and then a total mash up of both after that.
Of course you can totally stir it all together before you freeze them and just have a mouth full of everything in each bite..I wouldn’t blame you, I have had them that way too. It’s good…ok, it’s better than good…it’s grrrrrrrrrrreat! There really is no wrong here…everything is right when it comes to popsicles.
Blueberry & Cashew Milk Popsicles (Gluten Free & Vegan)
- Yield: 10 pops 1x
For the cashew milk
- 1 cup raw cashews, soaked for at least hours, rinsed and drained.
- 2 1/2 cups filtered water
- 2 tablespoons light agave syrup, depending on how sweet you want the cashew milk
- 1 teaspoon pure vanilla extract
- pinch of sea salt
For the Blueberry filling
- 2 cups fresh blueberries
- 1/4 cup caster sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup prepared cashew milk
Make the cashew milk
- Combine the soaked cashews, water, agave, vanilla, and sea salt in a high speed blender. If you are using a Vitamix or high-speed blender simply select variable 1 (the lowest setting), start the machine and slowly increase the speed to variable 10 (the highest setting). Blend for 2 minutes. No straining necessary.
- If you are not using a high-speed blender you will need to add a minute to the blend time and possibly strain your cashew milk through a nut milk bag , cheesecloth, or a fine mesh strainer.
- Set aside.
Make the blueberry filling
- Combine the blueberries, caster sugar, vanilla, and 1/2 cup of the prepared cashew milk in your blender and blend until everything is combined and slightly chunky.
Make your popsicles
- Fill your popsicle molds half way with cashew milk then add the blueberry puree until your molds are full. Place the mold in the freezer for about 1 hour and then insert the wooden popsicle sticks into the pops. Return to the freezer for another 4-6 hours until frozen solid.
Here are some of the amazing popsicles from #popsicleweek that have made their way to my must-make list…all 40 recipes are on my must-make list so here is just a sampling of what you will find featured on the #popsicleweek page.
Raspberry Strawberry Watermelon Popsicle from I Am A Food Blog
Matcha Mochi Yogurt Pops from My Name Is Yeh
Strawberry Basil Creamsicles from With Food And Love
Ginger Berry Lime Pops from So…Let’s Hang Out
Smoked Peaches & Cream Pops from A Little Saffron
Raspberry Lemon Yogurt Popsicles from Shutterbean
Ancho Chili Lime Pineapple Popsicles from Southern Souffle
Mexican Mocha Fudge Pops (Vegan) from The Pig And Quill
Vegan Thai Peanut Popsicles from Dula Notes
Spiked Sweet Tea Pops from Jojotastic
Berry Buttermilk Popsicles from Brooklyn Supper
Disclaimer: This post contains affiliate links, I may get a small commission if you decide to purchase a product through one of those links. This revenue makes it possible for me to continue to provide you with great recipes and maintain this site. Thank you for supporting us here at Beard and Bonnet!