Best Vegan Raspberry Recipes for Delicious Plant-Based Treats

There’s something so special about the vibrant, tart flavor of raspberries—especially when they’re the star of a dessert or breakfast treat. If you’re following a vegan lifestyle (or simply looking to incorporate more plant-based meals), you might be surprised at how easy it is to create mouthwatering raspberry dishes without a single animal product.

From creamy cheesecakes to fluffy muffins and refreshing smoothies, raspberries shine in a range of vegan recipes that are decadent, wholesome, and absolutely delicious.

In this blog post, I’m sharing my best vegan raspberry recipes—each one lovingly crafted to let those juicy berries take center stage. Whether you’re a seasoned vegan or just raspberry-obsessed, these recipes are designed to impress your tastebuds and nourish your body.

Get ready to dive into a world of color, flavor, and plant-based goodness!

Why You’ll Love This Recipe

• All-Natural Ingredients: Each recipe showcases the simple, wholesome beauty of raspberries, using only plant-based staples.
• Versatile & Crowd-Pleasing: From breakfast to dessert (and snacks in between), there’s something for every raspberry lover.
• Quick & Easy: No fancy techniques or hard-to-find ingredients—these recipes are beginner-friendly and fuss-free.
• Nutrient-Rich: Raspberries are packed with antioxidants, fiber, and vitamins, making these treats as nourishing as they are delicious.
• Gorgeous Presentation: The vibrant pink hue of raspberries makes every dish look photo-worthy and festive.

Vegan Raspberry Recipe List

1. Vegan Raspberry Cheesecake Bars
2. Vegan Raspberry Muffins
3. Vegan Raspberry Chia Jam
4. Vegan Raspberry Chocolate Mousse
5. Vegan Raspberry Lemon Smoothie

Let’s explore each recipe in detail, with ingredients, equipment, instructions, and plenty of tips for making them your own.

Vegan Raspberry Cheesecake Bars

Ingredients

Equipment

• 8×8-inch square baking pan
• Blender or food processor
• Mixing bowls
• Spatula
• Parchment paper
• Small saucepan

Instructions

1. Prepare the crust: Line your baking pan with parchment. In a bowl, mix graham cracker crumbs, melted coconut oil, maple syrup, and salt. Press firmly into the bottom of the pan and freeze while you make the filling.
2. Make the cheesecake filling: In a high-speed blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, vanilla, and salt. Blend until completely smooth and creamy.
3. Make the raspberry swirl: In a small saucepan, heat raspberries and maple syrup over medium heat, mashing and stirring until saucy (about 5 minutes). Strain to remove seeds if desired.
4. Assemble: Pour the cheesecake filling over the crust. Drop spoonfuls of raspberry sauce on top and swirl gently with a skewer or knife.
5. Freeze to set: Freeze for at least 4 hours, or until firm. Slice into bars and let soften at room temperature for 10 minutes before serving.

Tips & Variations

• Nut-Free: Replace cashews with soaked sunflower seeds for a nut-free version.
• Berry Swap: Try blackberries, blueberries, or strawberries instead of raspberries.
• Crust Options: Use crushed vegan cookies or oats for a different texture.
• Sweetness: Adjust maple syrup to taste, especially if using tart raspberries.
• No-Bake: These bars are entirely no-bake—perfect for hot summer days!

Nutrition Facts

Serving Suggestions

• Top with extra fresh berries or a sprinkle of coconut flakes.
• Serve with vegan vanilla ice cream for a decadent dessert.
• Pair with a cup of herbal tea for an afternoon treat.

“Let the bars thaw for just a few minutes before slicing for cleaner edges and best texture.”

Vegan Raspberry Muffins

Ingredients

• 2 cups all-purpose flour (or 1:1 gluten-free blend)
• 2/3 cup organic cane sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsweetened almond milk
• 1/3 cup coconut oil (melted)
• 1 tsp apple cider vinegar
• 2 tsp vanilla extract
• 1 1/2 cups fresh or frozen raspberries
• 1/4 cup chopped walnuts (optional)

Equipment

• 12-cup muffin tin
• Muffin liners
• Mixing bowls
• Whisk
• Spatula

Instructions

1. Preheat oven: Set your oven to 375°F (190°C). Line your muffin tin.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Combine wet ingredients: In a separate bowl, mix almond milk, melted coconut oil, vinegar, and vanilla.
4. Combine and fold: Add wet to dry ingredients and mix until just combined. Gently fold in raspberries and walnuts.
5. Bake: Divide batter among muffin cups. Bake for 20-24 minutes, or until a toothpick comes out clean.
6. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack.

Tips & Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Add-ins: Try vegan chocolate chips or shredded coconut for extra flavor.
• Oil-Free: Substitute applesauce for coconut oil if you prefer.

Nutrition Facts

Serving Suggestions

• Enjoy warm with a pat of vegan butter.
• Perfect for lunchboxes or meal prep snacks.
• Pair with a Cinnamon Toast Crunch Milkshake for a sweet treat!

“Don’t overmix the batter—just fold until barely combined for the fluffiest muffins.”

Vegan Raspberry Chia Jam

Ingredients

• 2 cups fresh or frozen raspberries
• 2 tbsp maple syrup
• 2 tbsp chia seeds
• 1/2 tsp vanilla extract (optional)

Equipment

• Small saucepan
• Wooden spoon
• Glass jar or container

Instructions

1. Cook raspberries: In a saucepan, cook raspberries and maple syrup over medium heat, stirring and mashing until juicy (about 5 minutes).
2. Add chia seeds: Remove from heat and stir in chia seeds and vanilla. Let cool; jam will thicken as it sits.
3. Store: Transfer to a jar and refrigerate. The jam will keep for up to 1 week.

Tips & Variations

• Seedless: For a smoother jam, strain raspberries before adding chia seeds.
• Mixed Berries: Use a combination of berries for a unique twist.
• Sweetness: Adjust maple syrup to taste.

Nutrition Facts

Serving Suggestions

• Spread on toast, pancakes, or muffins.
• Swirl into oatmeal or yogurt bowls.
• Use as a filling for thumbprint cookies like in this Christmas Cookie Shots Recipe.

“Chia jam is a quick, healthy alternative to store-bought jams—no canning required!”

Vegan Raspberry Chocolate Mousse

Ingredients

• 1 cup silken tofu (drained)
• 1/2 cup dark vegan chocolate chips (melted)
• 1/3 cup fresh raspberries
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Equipment

• Blender or food processor
• Microwave-safe bowl
• Spatula
• Dessert cups or jars

Instructions

1. Melt chocolate: In a microwave-safe bowl, melt chocolate chips in 20-second bursts, stirring until smooth.
2. Blend: In a blender, combine tofu, melted chocolate, raspberries, maple syrup, vanilla, and salt. Blend until silky smooth.
3. Chill: Spoon mousse into cups and refrigerate for at least 1 hour to set.
4. Serve: Top with fresh raspberries and a sprinkle of shaved chocolate.

Tips & Variations

• Richer Flavor: Add 1 tbsp almond butter or coconut cream for extra decadence.
• Extra Fruity: Layer with more raspberries or raspberry chia jam.
• Make-Ahead: Mousse keeps well in the fridge for up to 3 days.

Nutrition Facts

Serving Suggestions

• Serve in mini jars for a party-ready dessert.
• Top with coconut whipped cream and crushed nuts.
• Enjoy with a cup of coffee or alongside this Chocolate Heaven Cake Recipe for a chocolate lover’s dream.

“Silken tofu creates a surprisingly creamy, dairy-free mousse that nobody will ever guess is vegan.”

Vegan Raspberry Lemon Smoothie

Ingredients

• 1 cup frozen raspberries
• 1/2 frozen banana
• 1 cup unsweetened almond milk
• 1 tbsp lemon juice
• 1-2 tbsp maple syrup or agave
• 1 tbsp chia seeds (optional)

Equipment

• High-speed blender
• Measuring cups
• Serving glass

Instructions

1. Add to blender: Place all ingredients in a blender.
2. Blend: Blend until smooth and creamy. Add more milk for a thinner smoothie.
3. Serve: Pour into a glass and enjoy immediately.

Tips & Variations

• Protein Boost: Add a scoop of vegan protein powder.
• Greens: Toss in a handful of baby spinach for a nutrient kick.
• Creamier: Use coconut yogurt in place of some almond milk.

Nutrition Facts

Serving Suggestions

• Top with extra raspberries or lemon zest.
• Serve as a breakfast or post-workout snack.
• Pair with a slice of Cherry Rhubarb Jam Toast for a berry-themed breakfast.

“Frozen raspberries give this smoothie its beautiful color and refreshing tartness.”

Conclusion

Raspberries are a true gem in the vegan kitchen. Their sweet-tart flavor and stunning color make them perfect for a huge variety of recipes, from decadent cheesecakes to simple chia jams and vibrant smoothies.

Each of these vegan raspberry recipes is easy to make, full of wholesome ingredients, and guaranteed to brighten your table and your day.

I hope you feel inspired to experiment with these ideas and maybe even put your own twist on them! If you’re looking for more vegan delights, check out my Collard Green Casserole Recipes or try something a little more decadent like the Cinnamon Pecan Ice Cream Recipe.

No matter which you choose, happy cooking—and may your days be filled with berry goodness!

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