Fresh Berries with Cashew Cream
Try this easy recipe for fresh berries with cashew cream. It’s so creamy and luscious. Great as a savory or sweet sauce.
Looking through my pantry the other night, I noticed there was a bag of raw cashews that I had forgotten about.
Since it was late at night and the cashews needed to be soaked, it was a perfect time to do this overnight. You can soak them for 3 hours or more in general.
The next morning, this luscious cream was made and we enjoyed it over fresh berries for breakfast.
You can use this cream on any sweet or savory dish. Just add whatever sweetness or spices to make it your own.
This is one very versatile “cream” sauce that’s vegan, paleo, gluten free and oh so delicious.
I think I found a gem! We all loved the cream sauce and hope you will too.
Just a note… You will have to plan ahead for this recipe. The cashews have to soak and then the sauce has to be refrigerated for a few hours after that. Then you can put the dish together.
Why not make it the day before and buy the berries the day you will make this.
Fresh Berries With Cashew Cream
Makes 4 servings
Nutrition: calories 96.2, fat 3.5 g, carbs 16.5 g, fiber 3.9 g, sugars 11.3 g, sodium 1.8 mg, protein 2 g
WW Personal Points: 2 1/4
What you’ll need to make fresh berries with cashew cream…
Ingredients:
- 1 ounce raw cashews
- water for soaking the cashews
- 1/2 cup unsweetened vanilla almond milk
- pinch of salt
- 1 -2 Tbsp honey or maple syrup, depending on how sweet you like it
- 1 -2 packets or droppers of stevia, this is optional
- 1 tsp vanilla extract
- 2 cups cut up fresh strawberries
- 1 cup blackberries
- Chopped toasted cashews, optional
- 1 tsp Chia seeds, optional
Here’s how to make fresh berries with cashew cream…
Directions:
- Soak the cashews in cool water for at least 3 hours. Cover the bowl.
- When done, drain but save a little of the soaking liquid.
- Place the cashews with the small amount of liquid in a high speed blender or food processor and whirl to smooth. Add the almond milk.
- Continue to blend, add the rest of the ingredients except the fruit.
Stop and taste. When you have the right sweetness and smooth creamy texture, you are done. If you have to add a little more almond milk that’s fine. - Place in fridge for a few hours for all the flavors to marry and for the sauce to thicken up a little.
- Now, plate your berries in small dessert dishes. Spoon out a tablespoon over the berries. Whatever you have left, go over a second time until you finish the sauce. Sprinkle with chopped toasted cashews and chia seeds if you want.
Note: If you make a larger batch of cashew cream, store in an airtight container in fridge for up to 2 days.
Enjoy the freshness and deliciousness..
Before leaving, try another healthy and delicious recipe…
print recipe below..
Fresh Berries with Cashew Cream
Try this easy recipe for fresh berries with cashew cream. It’s so creamy and luscious. Great as a savory or sweet sauce.
Ingredients
- 1 ounce raw cashews
- fresh cold water for soaking the cashews
- 1/2 cup unsweetened vanilla almond milk
- 1 to 2 tbsb honey or maple syrup, depending on how sweet you like it.
- 1 to 2 packets or droppers of stevia, this is optional
- 1 tsp vanilla extract
- 1/8 - 1/4 tsp sea or kosher salt
- 2 cups cut up fresh strawberries
- 1 cup fresh blackberries
- chopped toasted nuts of choice, this is optional. I used cashews for this recipe
- 1 tsp chia seeds, this is optional, adds a nice crunch
Instructions
-
Soak the cashews in cool water for at least 3 hours. Cover the bowl. When done, drain but save a little of the soaking liquid. Place the cashews with the small amount of liquid in a high speed blender or food processor and whirl to smooth. Add the almond milk. Continue to blend, add the rest of the ingredients except the fruit. Stop and taste. When you have the right sweetness and smooth creamy texture, you are done. If you have to add a little more almond milk that’s fine .Place in fridge for a few hours for all the flavors to marry and for the sauce to thicken up a little. Now, plate your berries in small dessert dishes. Spoon out a tablespoon over the berries. Whatever you have left, go over a second time until you finish the sauce. Sprinkle with chopped toasted cashews and chia seeds if you want.
Note: If you make a larger batch of cashew cream, store in fridge for up to 2 days.
Thanks for stopping by. I hope you enjoyed todays featured recipe. It’s so delicious and healthy too. To save this and any of your favorites, pin them on Pinterest. It’s a great way of saving for later on.
Please stop back again soon, there’s so many more recipes to see both sweet and savory. New ones too! Before leaving, scroll up to print out todays recipe.
Bye for now…
