Ingredients

The following ingredients have 4 Servings
  • 500 g / 1 lb ripe strawberries
  • 45 ml / 3 tbsp lemon juice + zest of 1 large lemon
  • 90 ml / 6 tbsp maple syrup or other liquid sweetener
  • 1 tbsp vanilla extract or paste
  • 200 g / 1 cup silken tofu
  • 200 g / 1½ cups raw cashews, soaked*
  • 8 g / 4 tsp tapioca starch (optional, see METHOD)
  • scant ½ tsp ground cardamom (optional)**
  • 2 tsp psyllium husks (for GF version only)
  • 50 g / ¼ cup refined coconut oil or vegan butter, softened
  • 38 g / 3 tbsp sugar
  • 50 g / ½ cup almond flour
  • 65 g / ½ cup GF flour mix (I like this one), rice flour or regular AP flour
  • 1/8 tsp salt
  • ¼ tsp ground cardamom (optional)

Instruction

  • Reserve 4-5 small strawberries for decoration, chop half of your strawberries and mash or blitz the other half.
  • Arrange chopped and mashed / blitzed strawberries at the bottom of each glass.
  • Place lemon juice and zest, maple syrup, vanilla essence at the bottom of your blender, followed by tofu and rinsed cashews.
  • Blend until super smooth - you may need to use a tamper or simply a spatula to help the blender churn from time to time. You can skip tapioca if you wish - once chilled the mixture will still be indulgent and creamy, just a little bit less thick if you don't add tapioca starch. This is a soft set mixture, if you want it firmer, you could skip tapioca and add ½ tsp of activated agar agar powder.
  • Season with cardamom or ginger, to taste (if using).
  • Divide the mixture between the jars (there should be 540 ml / 2¼ cups of mixture) and refrigerate for as many hours as you can - overnight is ideal to allow the mixture to thicken.
  • If making gluten-free shortbread, hydrate psyllium husks in 3 tsp water, set aside to jellify.
  • Whisk softened coconut oil / vegan butter together with sugar until pale and fluffy.
  • Add both flours and salt and psyllium husk gel for gluten-free shortbread. I also added ¼ tsp ground cardamom. Knead until just combined. If you are making these on a hot day, you may need to chill the dough a little before rolling out as coconut oil is likely to get too soft when kneading. If using gluten flour to make these, you may need to add a teaspoon or so of water.
  • Roll out on a lightly floured countertop, cut out as many biscuits as you can. Chill them for 30 minutes while you preheat the oven to 175° C / 345° F.
  • Arrange chilled biscuits on a paper-lined baking tray and bake until golden, about 12 minutes. Allow to cool completely before lifting off the tray - especially the GF ones as they will be fragile while warm. I dipped mine in vegan white chocolate and sprinkled them with pistachios, but that's totally optional.