Allow the store-bought puff pastry to thaw per package instructions. Be sure to read the ingredients to ensure that it's vegan. You'll typically get two pastry sheets in a package; keep them separate for two pastry tarts versus one large rectangle.

Preheat the oven per package instructions (350ºF/180ºC). Once thawed, sprinkle some flour onto your work surface and roll the puff pastries out to ensure no sticking. Fold each edge of the pastry inward about one inch to create a barrier for the filling. Not totally needed, but if desired, you can brush the outer edge of the pastry shell with plant milk as an egg wash replacement.

Transfer pastry tarts onto the parchment-lined baking sheet.

Slice the fresh strawberries and add them to a small bowl. Add all filling ingredients to the bowl with the strawberry slices, stir until combined, and then transfer into the pastry square.

Place tarts in the oven per recommended time, usually 15-20 minutes, until the edges are golden brown.

While the pastry bakes crack open the vanilla ice cream! Once done baking, allow the pastry to cool, then using a sharp knife, cut into small squares and serve with a scoop of ice cream!