This recipe for vegan strawberry mylk and the bonus recipe for strawberry lemon mylkshake are cooling, creamy, fresh, sweet and sour. The perfect summer drinks if you ask me.
As a child we used to get strawberry milk (or pink milk, as we called it) as a treat. We loved it! The colour, the taste, the sweetness, we loved everything about it. As an adult I can not imagine how or why that was, because I recently tried it again after three decades and really disliked it. And I think the word dislike is a big understatement. It tasted overly sweet, with a gluggy, gloopy texture and worst of all, it tasted like a chemical explosion on my tongue. What in the world happened?!
Naturally, my tastes have changed over the years, but I believe the commercial recipe for strawberry milk has changed significantly since I was young. It no longer resembles the original recipe, and has little to do with strawberries either. Safe to say, it tasted nothing like my beloved childhood drink and I was very disappointed.
So I made it my mission to make a good tasting pink milk, with a nice texture and no chemicals. And while I was at it, I made it vegan and refined-sugar-free too. To do this I used chufa meal, but you can easily switch that for unroasted and unsalted cashews or shelled hempseeds if you prefer.
When I was working on the recipe for the strawberry mylk I had some leftover that did not fit into my jug. Of course I did not throw it away! I made it into a strawberry lemon mylkshake. It tasted so good and refreshing I wanted to share that with you too, so that recipe is included here too. You can find it in the notes section at the bottom of the recipe card.
Let’s get into the kitchen and make these drinks!
The strawberries were looking beautiful, so I went into the garden and picked all the ripe ones and gathered the rest of my ingredients.
Put everything in the blender and add water. Meanwhile, set up the nutmylk bag and pour in the mixture.
Strain and squeeze until it is as dry as possible and put the dry mixture back into the blender. Blend and strain a second time.
A beautiful pink or strawberry mylk and the strawberry and lemon mylkshake.
- Cutting board
- Bowl or container
- Nutmilk bag (or old, clean t-shirt, or teatowel, or cheesecloth)
- 3 cups strawberries (I used one large bowl of strawberries)
- 1 cup chufa meal (or cashews, or shelled hemp seeds)
- 750 ml water (500 ml the first time, plus 250 ml the second time)
- 1 pinch salt
- 4 tbsp maple syrup to taste (or other liquid sweetener) (this depends on the sweetness of the strawberries and your own taste. I used 4 tablespoons)
- Cut the tops off the strawberries and put them, together with the rest of the ingredients, into the blender with about 500 ml of water and blend until smooth
- Put the nutmilk bag, or other straining-cloth, into a bowl and pour in the strawberry mylk mixture
- Strain and squeeze as much of the liquid out of the mixture as possible
- Put the dry mixture back into the blender with about 250 ml of water. Blend and strain a second time to get as much of the flavour out of the ingredients as you can
- Pour the strawberry mylk into a jug and put it into the fridge to cool for at least 2 hours. The cooler, the better. Enjoy!
Put the frozen coconut milk and lemon cubes into the blender and add about 2 cups of fresh strawberries. Blend until smooth (you may have to use the tamper to keep things moving inside the blender or wait a little until it just begins to melt to be able to blend).
Pour into glasses and enjoy!