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Strawberry-Soy Milk Shake

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant strawberry and soy milkshake is a refreshing vegetarian treat that delivers a velvety texture without the need for dairy. By using silken tofu as a base alongside fresh, seasonal strawberries, you create a thick and satisfying drink that is naturally high in plant-based protein. A touch of strawberry jam and honey enhances the berries' natural sweetness, making it a perfect pick-me-up for a sunny afternoon or a light breakfast on the go.

Light yet indulgent, this shake is an excellent choice for those seeking a nutritious alternative to traditional ice cream-based milkshakes. The addition of soy milk ensures a smooth consistency, while the ice provides a perfectly chilled finish. Serve it in a tall glass with a sprig of mint for a simple, homemade snack that the whole family will enjoy.

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Ingredients for Strawberry-Soy Milk Shake

  • 475ml soft or silken tofu

  • 475ml fresh strawberries, washed and stems removed

  • 120ml plain soy milk

  • 120ml ice

  • 2 tablespoons honey

  • 2 teaspoons strawberry jam

How to make Strawberry-Soy Milk Shake

  1. Combine all the ingredients in a blender and purée until smooth.

  2. Pour and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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