I stumbled upon this a few months ago when a neighbour gave me some tasty (but really ugly looking ) strawberries. I’ve had a cashew cream in a raw vegan restaurant which was just brilliant, so I put two and two together and voila. Healthy, but really tastes creamy and indulgent, Since then I have tried various fruits with blackberries being my favourite, especially at the moment, as it’s perfect time for foraging them. Got to love free food.
Ingredients
- Cashews, around a cup full and preferably not salted!
- Blackberries or other juicy fruit
- Agave nectar or other sweetener like maple syrup (not always necessary, depends on how sweet the fruit is.
- Fresh mint (optional, but adds a nice fresh flavour)
Construction: It really depends on how much you want of the cream and how quickly you will use it. I use roughly a small bowl of blackberries and mush them down with a hand blender until it becomes a purée. I then add in a cup full of cashew nuts and some sprigs of mint and blend until it becomes like a chunky cream. It will never be super smooth, not with my blender anyway, but I like the chunky, nutty texture. If you want the cream super creamy, soak the cashews first in some water for around half an hour to a few hours or ideally overnight. They will blend easier and soaking seems to enhance the creamy texture. If you can resist eating half of it before finished, then put in a sealed jar in the fridge and it will last all week. I use it on top of muesli and cereals for breakfast, or with yoghurt and berries for a healthy dessert. Strawberries and raspberries work well too. I have also made a mango cream and added in a couple of spoonfuls of coconut. All are equally tasty, although the mango seemed to go off a bit quicker and lose it’s flavour quicker than the berries and too be honest I love the intense mauve colour of the blackberry cream,
swizzlerskitchen.com 
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