Cashew Cream with Balsamic Roasted Strawberries
This simple vegan dessert comes together easily with a little prep work. Sweetness is easily adjustable depending on taste. Perfect for sharing! (Photo source: Jennifer Hutzel)
| Yield: 4 servings | Time: 25 minutes |
Ingredients
Cashew Cream
1 cup raw cashews or blanched almonds, soaked in water for at least 4 hours or 10 minutes in hot water
1/2 cup water or nut milk
2 tablespoons maple syrup
1 teaspoon vanilla extract
Pinch sea salt
1/8 teaspoon ground cinnamon, optional
Strawberries
2 pints strawberries, hulled and halved or quartered, divided
1 tablespoon balsamic vinegar
1 tablespoon or more sugar or maple syrup, to taste
toasted coconut flakes for topping, optional
Preparation
Preheat oven to 375 degrees F.
Toss berries with vinegar and sugar and arrange on baking sheet or dish. Roast 25-30 minutes, or just until juices begin to release and edges darken. Let cool for about 5 minutes.
While the berries are roasting, place the nuts and other cream ingredients in a food processor or blender and blitz. May take a few minutes. Add more water as needed until smooth and creamy.
Divide the cashew cream between small bowls and top with the strawberries and toasted coconut flakes if desired.
Zero-waste tips
Use the strawberry bits leftover for infused fruit water.
Top oatmeal with leftover roasted strawberries