Vegan Blackberry Shortcake with Cashew Cream
Prep time
Cook time
Total time
This is a pretty dessert with a vegan version of whipped cream that’s fantastic. If you can find Thai basil or cinnamon basil, use that in the sauce. They’re both incredible with blackberries.
Recipe type: Dessert
Cuisine: American
Serves: 8 servings
Blackberry Basil Sauce
  • 6 cups fresh blackberries or 2 (12-ounce) bags frozen blackberries
  • ½ teaspoon freshly squeezed lemon juice, or more to taste
  • Pinch sea salt
  • 1 sprig fresh basil
  • 1 tablespoon light agave nectar, or to taste
Vegan Shortcakes
  • 3 cups white spelt flour, plus more for dusting
  • 1 tablespoon baking powder
  • ½ cup + 2 tablespoons sugar
  • ¼ teaspoon salt
  • 1 tablespoon freshly ground black pepper
  • 7 tablespoons very cold dairy-free buttery sticks, cut into ½-inch cubes
  • 1 cup plain unsweetened dairy-free creamer, plus more for brushing
To Serve
Blackberry Basil Sauce
  1. Place half of the blackberries, the lemon juice, salt, and basil sprig in a small saucepan and bring to a simmer over medium heat. Cook, stirring frequently to break up the berries, for about 8 minutes, until the berries are soft and broken down.
  2. Remove the pan from the heat and let the sauce steep for at least 20 minutes, and up to overnight (refrigerated).
  3. Remove and discard the basil, then pour the sauce into a blender. Puree, then sweeten to taste with the agave nectar and add more lemon juice if needed.
  4. Push the sauce through a fine-mesh sieve back into the saucepan.
  5. Gently fold in the remaining whole blackberries.
  6. When ready to serve, heat the sauce in a pan over low heat just until the sauce is warm and the berries are thawed (if using frozen). Alternatively, chill the sauce in the refrigerator, covered, and serve cold.
Vegan Shortcakes
  1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. Sift the flour and baking powder into a large mixing bowl, then stir in the ½ cup sugar, salt, and pepper.
  3. Add the buttery sticks and cut it in with a pastry blender, fork, or whisk, until fairly even pea-size crumbs form.
  4. Make a well in the center of the mixture and add the creamer or coconut milk. Using your hands or a wooden spoon, gently stir to make a soft, somewhat sticky dough, being careful not to overwork.
  5. Turn the dough out onto a floured work surface and pat it out to 1 inch thick.
  6. Using a biscuit cutter, cut the dough into 2½-inch rounds and place bout 1½ inches apart on the prepared baking sheet. Gently press the scraps together and cut out more rounds.
  7. Brush the tops of the rounds with creamer and sprinkle with the remaining 2 tablespoons sugar.
  8. Bake the shortcakes in the middle of the oven until golden brown, about 12 minutes, rotating the pan 180 degrees halfway through.
  9. Remove the shortcakes to a wire rack to cool.
To Serve
  1. Gently stir the cinnamon into the whipped cashew cream.
  2. Plate the shortcakes and top with the warm or chilled blackberry basil sauce and the cinnamon whipped cashew cream.
This recipe was reprinted with publisher’s permissions from The Conscious Cook, by author Tal Ronnen.
Nutrition Information
Serving size: 1 shortcake + sauce Calories: 357 Fat: 11.3g Saturated fat: 2.4g Carbohydrates: 61.5g Sugar: 22.4g Sodium: 193mg Fiber: 11.6g Protein: 7.8g
Recipe by Go Dairy Free at