Strawberries and Cardamom Cashew Cream
Recipe: https://recipestripper.com/recipes/9381c97f-4e5c-486c-afdc-363fdd281ebf
Original source: https://www.theyumproject.com/strawberries-and-cardamom-cashew-cream-with-mint-and-pistachios/
Recipe image: https://www.theyumproject.com/wp-content/uploads/2021/09/StrawberriesandCream.jpg

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
- 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.