When transitioning our food choices to healthier versions, often some of our favourite foods are avoided. With this sweet and smooth easy-to-prepare cashew cream, you can enjoy good health and a little bit of indulgence.
Makes: 2
VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Sweet Cashew Cream
- 1 cup raw cashews, pre-soaked in boiling water
- 1 cup water
- 3 tbsp maple syrup
- Fruit Salad
- ½ cup fresh blueberries
- 6 strawberries
- 8 fresh raspberries
- 1 golden kiwi fruit, skin removed, sliced
- ½ cup pawpaw, cut into bite-sized pieces
- 1 cup watermelon, cut into bite-size pieces
- 2 sprigs fresh mint leaves, stalks removed
- To Serve
- 6 tbsp sweet cashew cream (see recipe above)
- 4 tbsp pepita seeds
- 4 tbsp walnuts
- A few sprigs purple mizuna leaves
Method
- To make the sweet cashew cream, place the soaked cashews (without the soaking water) and maple syrup into a high-speed blender and blend to a thick smooth cream. Place in an airtight container in the freezer for 30 mins prior to serving to thicken.
- Place all the fruit salad ingredients decoratively in each bowl and add 3-4 spoonfuls of thickened cashew cream to the fruit salad.
- To serve, add the mizuna leaves delicately to the top of the salad, then sprinkle with pepitas and walnut pieces.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
