Blueberry & Cashew Milk Popsicles (Gluten Free & Vegan)

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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

  1. 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.
  2. 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.
  3. Set aside.

Make the blueberry filling

  1. 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

  1. 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.
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