Preheat the oven to 400°F. Prepare a muffin tin with liners or spray with non-stick cooking spray and dust with flour.
In a small bowl, whisk the flaxseed meal with water and set aside to gel. Let it rest for about 10 minutues.
In glass measure cup, combine plant-based milk and lemon juice. Stir and set aside for 5-10 minutes for a vegan buttermilk.
In a large bowl, combine the flour, baking powder, baking soda, lemon zest, and salt.
To the glass measuring cup add the gelled flax egg, applesauce, maple syrup, and vanilla. Stir to combine.
Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined. Lastly, fold in the cashewmilk yogurt and chopped fresh strawberries.
Evenly fill the prepared muffin tin with batter. Bake the muffins for 18-22 minutes. Allow to cool in the tin for a few minutes then transfer to a cooling rack. Serve warm with vegan butter or more Forager Project cashewmilk yogurt. Store in the refrigerator for 2-3 days or freeze for up to 3 months.