Fruit Salad with Homemade Cashew Cream
I've very much a seasonal person, especially when it comes to my diet.
Now that summer is officially here, I find myself eating more raw foods and lighter meals.
One incredibly easy and delicious breakfast I've been obsessing over is a fruit salad topped with a homemade cashew cream.
The wonderful thing about this recipe is that you can customize it to the fruits you have at hand, what's local or whatever suits your pallet!
Personally, I like to load up on mixed berries for the antioxidant benefits, but I also add in banana, mango and kiwi. A wide range of fruits is important for all of the various nutrients.
The cashew cream is quite simple consisting of just a handful of ingredients; RAW cashews (must be raw, cannot be roasted and/or salted) that has been soaked overnight, vanilla extract, maple syrup and water.
Once you have your fruits chopped and placed into a bowl, you can move onto making the cream.
Essentially you're going to add all of your ingredients into a blender and add half a cup of water, keep in mind that the more water you add, the thiner the cream. I like mine fairly thick.
In a blender, blend the ingredients until the cream is smooth. Afterwards you simply pour the cream over the fruit salad and enjoy! If you'd like, you can top your fruit salad with cinnamon or granola for a crunchy texture.
Cashew Cream Ingredients (these measurements makes 2 servings):
- 3/4 cup of raw cashews (soaked overnight)
- 2 tsp vanilla extract
- 1 tbsp maple syrup
- 1/2 cup of water
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