Strawberries and Cardamom Cashew Cream

With Mint and Pistachios

Strawberries and Cardamom Cashew Cream

During a recent trip to London, I happened to eat in this beautiful Notting Hill restaurant called Farmacy. The menu was very interesting and I opted to order an omelette along with a fruit and house-made vegan yogurt parfait. I knew that a parfait would not fill me up. But was happily surprised to fall in love with the small pot of goodness that I was served. The yogurt itself was laced with spirulina and was thus endowed with a bright blue hue. But something else about the flavor and texture was oddly familiar. I couldn’t quite place it so asked the server how the yogurt was created. I was mildly horrified to find out that the “yogurt” was essentially pure cashew cream, which was highly caloric in the amount that I had just consumed as a breakfast appetizer!

Nevertheless, it was delicious and I have been dreaming about what creations I could invent using cashew cream ever since I returned to the states. This bright and summery dessert plays on the traditional favorite of strawberries and cream but in a vegan friendly twist. The cashew cream is sweetened with a hint of honey and a pinch of my favorite spice, cardamom. Pistachios add a satisfying crunch and the mint forces this dish into the summer season.

Strawberries and Cardamom Cashew Cream

With Mint and Pistachios

During a recent trip to London, I happened to eat in this beautiful Notting Hill restaurant called Farmacy. The menu was very interesting and I opted to order an omelette along with a fruit and house-made vegan yogurt parfait. I knew that a parfait would not fill me up, but was happily surprised to fall in love with the small pot of goodness that I was served.

 Ingredients

• 2 cups Strawberries, sliced
• ¼ cup finely chopped pistachios
• 2 tablespoons chopped Mint

For the Cashew Cream

• 1 cup raw, unsalted Cashews
• 1 tablespoon Raw Honey (can substitute agave nectar)
• 1/3rd  cup coconut water
•  1 teaspoon Vanilla Extract
• ½ teaspoon teaspoon Ground Cardamom
•  Pinch of salt

Instructions

1. To make the cashew Cream: Cover one cup of raw cashews with three cups of water in a mason jar or bowl and allow to soak for 8 hours or overnight.
2. Drain the cashews and then blend on high with ¼ cup coconut water and a pinch of salt until smooth in consistency.
3. Add the honey, vanilla, and cardamom to the blender mix until combined.
4. Spoon the cream into a dish or bowl and pile high with strawberries. Top with pistachios, mint and an extra drizzle of honey if desired.

Did You Make This?

TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @THEYUMPROJECT

You Might Also Like

Food Recipes

Brassica Steaks

Food Recipes

Cucumber and Radish Salad

Food Recipes

Shaved Carrot Salad