It’s berry season! To celebrate, we’ve compiled our favorite easy plant-based berry recipes including smoothies, desserts, drinks, and more. Enjoy, friends!
Vegan Berry Pop Tarts
Flaky vegan Pop Tarts with a berry filling, raw sugar topping, and an optional vanilla glaze. 100% vegan and healthy enough for an indulgent weekend or weekday breakfast.
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Coconut Oil Blueberry Scones with Rosemary
30-minute vegan blueberry scones made with coconut oil and infused with fresh rosemary. Savory, sweet, and perfectly tender.
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Lemon Blueberry Waffles {Vegan + Gluten-Free}
Simple vegan, gluten-free waffles bursting with lemon + blueberry flavor. Minimal equipment and just 30 minutes required. Hello, quick, healthy breakfast.
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Mini Blueberry Galettes
Mini rustic pies made with simple ingredients. The perfect vegan dessert for fresh berry season (or any time of the year)! Serve with your favorite vegan ice cream or coconut whipped cream for an extra special treat.
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Vegan Gluten-Free Raspberry Rhubarb Crisp
8-ingredient fruit crisp that’s perfectly tart and sweet thanks to a mixture of raspberries and rhubarb under a lightly sweetened topping. Fuss-free and entirely vegan and gluten-free.
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Raspberry Coconut Mango Sorbet
6-ingredient Mango Sorbet with creamy coconut milk and a handful of fresh raspberries. Creamy, tropical (like guava!), perfectly sweet, and delicious for summertime.
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Easy Traditional White Sangria
An easy, 8-ingredient (1-pitcher!) recipe for traditional white wine sangria. Brandy and wine recommendations included, and seasonally adaptable!
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Rhubarb Strawberry Margaritas
6-ingredient rhubarb strawberry margaritas with silver tequila, lime juice, and a homemade rhubarb-strawberry syrup. Tart-sweet, easy to make, and perfect for spring!
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If you try any of these recipes, let us know! Leave a comment, or take a picture and tag it #minimalistbaker on Instagram. Cheers, friends!
Corie says
Hi, I’m very new to minimalist baker but am loving everything vegan that I see, it all looks so fresh and yummy!
I can see all of your ice cream and sorbet recipes (AMAZING!!) but I need a zingy lime sherbet/sorbet for Halloween and thought I could start with one of your recipes bases. Do you think that could work and if so which one and what measurements of lime would I best to try for kids? I looked at one recipe you had using mango and the end product looked awesome but I couldn’t substitute all of that mango for lime or I imagine the flavor would be very strong.
Hi Corie! I haven’t tried making a lime / lemon sorbet. But you could probably sub a decent portion of the mango for lime? I’ve never tried it though! Let us know how it goes.
Brenda Fisher says
Awesome! They all look fantastic!
You are the best!
Thanks Brenda! Enjoy! xo
Jeanine Gray says
Looking forward to trying your smoothie recipes! I am also interested in the lemon blueberry waffles. Would it be okay if I didn’t use the potato starch? It is currently unavailable through your link and I would not need it for any other items I cook.
Hi Jeanine, we’d suggest maybe trying more tapioca in place of the potato starch! Let us know how it goes!
Nancy says
I swapped out the raspberries for strawberries in the gluten free raspberry rhubarb crisp, and it was delicious! Who needs flour to make a crisp?! The pecans added a nice flavor compliment. The fruit mixture was the perfect tart to the sweet from the scoop of vanilla icecream on top.
We’re so glad you enjoyed it, Nancy! Thanks for sharing!