Finally, a popsicle you can have for breakfast! You might think that sounds funny now, but you’ll appreciate this tip come August…


  • 2 cups Vanilla Cashewmilk Yogurt
  • 2 cups diced fresh strawberries
  • 3 tablespoons agave or maple syrup
  • ¼ teaspoon fine sea salt
  • 2–3 extra strawberries, to slice into rounds for garnish, if desired


Special equipment: 6 popsicle molds

In a blender, place 1 cup strawberries, Cashewmilk Yogurt, agave or maple syrup, and sea salt and blend for 1 minute until smooth.

Place strawberry slices in popsicle molds. Fill each mold 3/4 of the way full of the strawberry Cashewmilk Yogurt mixture and place in the freezer. Let freeze for 4–6 hours before enjoying.

Strawberry Cashewgurt Popsicles - Dairy-free Vegan Yogurt Pops


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