1/4teaspoonsaltuse 1/2 teaspoon salt if you're using coconut oil, rather than buttery spread
6tablespoonsvegan buttery spreadlike Earth Balance or coconut oil
1teaspoonvanilla
Instructions
Mix the strawberries with your sweetener of choice and lemon juice. Transfer them to the fridge to chill while you prepare the whipped cream and biscuits.
To make the cashew whipped cream, combine all ingredients together in a powerful blender and blend till smooth. Store in the fridge till you're ready to use.
Preheat the oven to 425. Whisk together the apple cider vinegar and soy or almond milk.
Place the spelt flour, sugar, baking powder, baking soda, and salt in a large mixing bowl and whisk to combine. Add the buttery spread or coconut oil. Use a pastry cutter to cut the buttery spread or coconut oil into the dry ingredients, until the mixture resembles a coarse meal. Alternately, you can use a food processor to make the dough: add the flour, sugar, baking powder, baking soda, and salt to a food processor fitted with the S blade. Add the buttery spread or salt and process until the mixture resembles a course meal. Return the mixture to your large mixing bowl. (I find that this makes the process easier.)
Add the vanilla extract to the milk mixture, whisk it together, and then add it to the dough. Use a spatula or spoon to combine everything evenly. Turn the dough onto a floured surface and use a biscuit cutter (or an empty can of beans!) to cut into 8 biscuits.
Place the biscuits in an oiled, 9 x9 baking dish or onto a parchment lined baking sheet. Bake for 15 minutes, or until they're gently browning at the edges and fluffy. Remove the biscuits from the oven and transfer to a wire cooling rack to cool.
Once the biscuits are cool, split them. Top each with about 1/3 cup each of strawberries and cashew whipped cream. Serve.
Notes
Leftover cashew whipped cream can be stored in an airtight container in the fridge for up to 5 days.