Cashews are soaked overnight and pureed with dates and cinnamon for a creamy, dairy-free dessert sauce. This pairs well with broiled fruit, but you can serve over Baked Stuffed Apples or even Blueberry Oat Crisp. Make extras of this healthy, plant-based recipe and freeze for a delicious treat any time.
EASY Servings: 8 Ready In: 5 minutes
1/2 cup raw cashews, soaked overnight
1/2 tbsp. cinnamon
1 tsp. vanilla
1/2 cup water
Broiled Peaches, Pineapple, or Bananas, for Serving
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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 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: 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 (about 2 tbsp).
Calories From Fat (42%) 28.99
% Daily Value
Total Fat 3.46g 5%
Saturated Fat 0.61g 3%
Cholesterol 0mg 0%
Sodium 1.65mg <1%
Potassium 109.06mg 3%
Total Carbohydrates 9.05g 3%
Fiber 1.18g 5%
Protein 1.65g 3%
Calcium 0.09mg <1%
Iron 11.52mg 64%
Vitamin A 2.27IU <1%
Vitamin C 0.07mg <1%