Clean recipe · theyumproject.com
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.
Original recipe: theyumproject.com
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Ingredients
- 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
- 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.
- Drain the cashews and then blend on high with ¼ cup coconut water and a pinch of salt until smooth in consistency.
- Add the honey, vanilla, and cardamom to the blender mix until combined.
- 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.