Vegan Strawberry Banana Cheesecake Salad is a creamy, rich, and delicious no-bake dessert that combines fresh fruit with a silky homemade cashew cream. This easy, dairy-free fruit salad is made without whipped cream or yogurt, making it the perfect plant-based side dish or sweet treat for any occasion.
Strawberry banana cheesecake salad tastes like a creamy cheesecake filling mixed with fresh, juicy fruit, creating the perfect balance of rich, smooth, and refreshing in every bite.
When strawberries are in season, I love making my strawberry walnut spinach salad or cucumber strawberry salad, but this recipe has become one of my favorite ways to enjoy them.
Made with simple, wholesome ingredients and completely without dairy, it is easy to prepare and feels both nourishing and indulgent at the same time. This salad has been a huge hit every time I served it, and everyone who tried it wanted the recipe.
If you enjoy fresh summer salads, try my strawberry apricot salad and watermelon cucumber salad next.
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🍌Ingredients
- Fresh strawberries: Look for ripe, fragrant, and juicy berries with a vibrant red color.
- Bananas: Choose ripe bananas with yellow peels and just a few brown speckles for optimal sweetness. Avoid overly ripe, black-speckled bananas, as they will break down and get mushy in the salad.
- Raw cashews: The secret to our dairy-free cheesecake base! When soaked and blended, raw cashews create an incredibly rich, velvety texture. Make sure they are raw, not roasted or salted.
- Agave nectar (or maple syrup): A natural sweetener to balance the tartness of the fruit. Feel free to use whichever you have on hand
- Lemon juice: A splash of fresh lemon juice adds that essential "cheesecake" tang while preventing the sliced bananas from oxidizing and turning brown.
- Vanilla extract: Deepens the flavor and mimics the warm flavor profile of a traditional baked cheesecake crust.
- Cold water: Helps blend the cashew cream into a silky smooth consistency.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Strawberry Banana Cheesecake Salad
Soak the cashews: Place your raw cashews in a bowl and cover them with boiling water. Let them soak for 5 minutes to soften while you prepare the fruit.
Slice the fruit: Meanwhile, rinse the strawberries under cold running water, pat dry, remove the stems, and cut into halves. Slice the bananas into rounds and transfer all fruit to a large mixing bowl.
Make cheesecake dressing: Drain the soaked cashews and add them to a high-powered blender along with ½ cup strawberries, agave nectar, lemon juice, vanilla, and water. Blend until completely smooth and creamy.
Assemble the salad: Pour the strawberry cashew dressing over the sliced fruit and gently toss until everything is evenly coated. If desired, reserve a few strawberry halves and banana slices for garnish.
Serve: You can serve this salad immediately, or pop it in the refrigerator for a few hours to let the flavors meld. Bonus tip: For an ultra-refreshing, ice-cream-like texture, place the assembled salad in the freezer for 1-2 hours before serving-it is my absolute favorite way to enjoy it!
📋Substitutions & Variations
- Sweetener alternatives: You can easily swap agave nectar for an equal amount of maple syrup, or use liquid monk fruit or stevia for a lower-sugar option, adding a few drops at a time and adjusting to taste.
- Use different fruit: Swap part of the strawberries for raspberries, blueberries, peaches, or diced mango for a fun seasonal twist.
- Add crunch: Sprinkle chopped walnuts, sliced almonds, crushed graham crackers, or granola on top right before serving for texture.
- Add fresh mint: Gently fold in some chopped fresh mint leaves for a refreshing touch.
💡Marinela's Tips
- Don't skip soaking the cashews-even 5 minutes in hot water helps soften them and creates a smooth, creamy texture, especially if you don't have a high-powered blender. For longer soaking, keep them in the fridge and always drain well before blending.
- Use ripe, bright red strawberries that are firm, sweet, and fragrant for the best flavor. After washing, pat them dry to avoid watering down the dressing.
- Adjust agave syrup based on the natural sweetness of your strawberries and taste as you go.
- Leftovers can be blended with a splash of plant milk into a quick, nourishing smoothie for breakfast or a snack.
❓Frequently Asked Questions (FAQ's)
Yes, you can prepare it a few hours in advance and keep it chilled in the fridge. For the best texture, gently stir before serving, as the dressing may thicken slightly
Cashews are key for the creamy cheesecake texture, but macadamia nuts can work as an alternative if needed. I haven't personally tried this swap yet, but I think it would work well-just keep in mind that the flavor and richness may vary slightly.
It's best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 1 day.
🍓Easy Strawberry Recipes
Looking for easy strawberry recipe ideas? Start with these favorites:
- Blend them into a banana strawberry smoothie or smoothie bowl.
- Enjoy them in homemade strawberry oat milk.
- Prep overnight oats with strawberries for a grab-and-go breakfast.
- Bake strawberry lemon muffins packed with strawberries.
🥗More Summer Salads
📖 Recipe
Strawberry Banana Cheesecake Salad (No Whipped Cream)
Equipment
- 1 High-powered blender
- 1 Salad Bowl
Ingredients
For the salad
- 3 cups fresh strawberries halved
- 2 bananas sliced
For the cheesecake dressing
- 1 cup raw cashews soaked in boiling water for 5 minutes and drained
- ½ cup strawberries
- ½ cup cold water
- 1 tablespoons lemon juice freshly squeezed
- 2 tablespoons agave nectar or maple syrup
- 1 teaspoon vanilla
Instructions
- Place raw cashews in a heat-safe bowl, cover with boiling water, and let sit for 5 minutes to soften. Drain and rinse.
- Rinse strawberries, pat dry, remove stems, and slice into halves. Slice bananas into rounds. Place sliced fruit in a large bowl.
- Add soaked cashews, ½ cup strawberries, agave, lemon juice, vanilla, and cold water to a blender. Blend until completely smooth and creamy.
- Pour the strawberry cashew dressing over the sliced fruit and gently toss until everything is evenly coated.
- You can serve this salad immediately, or pop it in the refrigerator for a few hours to let the flavors meld. Bonus tip: For an ultra-refreshing, ice-cream-like texture, place the assembled salad in the freezer for 1-2 hours before serving-it is my absolute favorite way to enjoy it.
Notes
- Don't skip soaking the cashews-even 5 minutes in hot water helps soften them and creates a smooth, creamy texture, especially if you don't have a high-powered blender. For longer soaking, keep them in the fridge and always drain well before blending.
- Use ripe, bright red strawberries that are firm, sweet, and fragrant for the best flavor. After washing, pat them dry to avoid watering down the dressing.
- Adjust the agave syrup to match the natural sweetness of your strawberries, tasting as you go.
- Leftovers can be blended with a splash of plant milk into a quick, nourishing smoothie for breakfast or a snack.
Nutrition
If you try this strawberry banana cheesecake salad, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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Aneta says
I truly enjoyed ❤️🥰
Marinela says
That's amazing! Thank you for sharing, Aneta!