Vegan Cherry Froyo


If you’ve ever tried making froyo, you’ll know it’s not the easiest thing to do without a machine! This combination of ingredients means that you can achieve a creamy, even texture that softens quickly and can be scooped aesthetically. The perfect refreshment for a hot day or show stopping dessert, this recipe is so versatile and has the potential for so many interesting flavour combinations (watch this space). I first made this in the form of a cherry froyo sundae on a sunny afternoon, complete with a dark chocolate sauce and crushed pistachios (heaven). I can’t wait to experiment and develop new flavours and treats using this base.




Vegan Cherry Froyo
Prep time
Total time
Recipe type: vegan, dairy free, gluten free
Serves: 4
  • 100g cashews
  • The juice of half a lemon
  • 125g coconut yoghurt (plain or vanilla)
  • 1 tbsp coconut oil
  • 2 tbsp. maple syrup
  • 225g cherries, stones removed
  1. Soak the cashews overnight or for at least 4 hours
  2. Place the cashews and lemon juice into a food processor and blend on high for about 5 minutes until smooth
  3. Then add the cherries, maple syrup and coconut oil and blend again until smooth
  4. Finally, add the coconut yoghurt and process on a low speed for around 30 seconds until combined
  5. Place into a freezable container and freeze for at least three hours
  6. Remove from the freezer for 10 minutes before serving


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