Cashews are soaked overnight and pureed with dates and cinnamon for a creamy, dairy-free dessert sauce. This pairs well with the charred flavor from broiled stone fruit like peaches and plums. Serve this healthy, plant-based recipe for a light, summer treat. Make extra vegan cashew cream for using over other baked fruits or even Banana I-Scream!
EASY Servings: 8 Ready In: 5 minutes
1/2 cup raw cashews, soaked overnight
8 Peaches, Plums, Nectarines, or other Stone Fruit
1/2 tbsp. cinnamon
1 tsp. vanilla
1/2 cup water
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Cover the cashews with a couple of inches of water and soak overnight (or at least 6 hours) in the fridge.
To Broil the Stone Fruit: Preheat your oven to Broiler setting, "Hi". Remove the pits of the fruit and cut into large wedges. Place the fruit, cut-side-up, on a baking sheet. Place in the oven, on the top rack, right under the broiler. Broil for 5-6 minutes.
To make the Cinnamon Cashew Cream: While the fruit broils, drain and rinse the soaked cashews.
Place the cashews into a high-speed blender. Add the dates, cinnamon, vanilla, and 1/2 cup fresh water. Puree for 1-2 minutes, until completely smooth.
To finish the dish: When the fruit is lightly charred, remove from the broiler.
Plate the fruit and drizzle with Cashew Cinnamon Cream. Serve immediately.
Chef's Notes: This Cashew Cream is a dairy-free base for experimenting with different flavors. You can swap out the cinnamon for ginger, cardamom, or pumpkin pie spice. It freezes well so a double-batch is a good idea.
Yield: 1 cup Cashew Cream
Serving size: 1/8 of a recipe (1 fruit + 2 tbsp Cashew Cream).
Calories From Fat (29%) 31.02
% Daily Value
Total Fat 3.71g 6%
Saturated Fat 0.63g 3%
Cholesterol 0mg 0%
Sodium 1.65mg <1%
Potassium 295.26mg 8%
Total Carbohydrates 18.4g 6%
Fiber 2.65g 11%
Protein 2.54g 5%
Calcium 6.56mg <1%
Iron 17.4mg 97%
Vitamin A 321.75IU 6%
Vitamin C 0.07mg <1%