Balsamic Strawberry Delight is a delectable dessert with a true Italian flair.

The tart balsamic vinegar combined with sweet maple syrup and fresh mint enhances the flavor of fresh, juicy strawberries.

Topped with a light vegan Cashew Cream whipped “cream,” this dish from my new book, Vegan for Everyone, is pleasingly light and refreshing for a springtime dessert or anytime treat!

1

ABOUT THE RECIPE:

Balsamic Strawberry Delight with Fresh Mint and Cashew Cream features ripe strawberries combined with a rich tasting cashew cream and fresh mint, providing a refreshing dessert for a spring lunch or supper.

Makes 4 to 6 servings
Gluten-free

2

INGREDIENTS:

CASHEW-VANILLA CREAM
½ cup chopped raw cashews, soaked, rinsed and drained
2 tablespoons maple syrup
1/2 cup water, divided, plus more as needed
½ teaspoon vanilla extract

STRAWBERRIES
2 cups (1 pint) strawberries, halved
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh mint, plus several sprigs for serving

3

INSTRUCTIONS:

Put the cashews and 1/4 cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water. Put the drained cashews, maple syrup, ¼ cup water and vanilla in a blender container. Blend for 30 seconds, or until completely smooth (see note). Cover and refrigerate for 2 hours, or until chilled.

4

Put the strawberries, 2 tablespoons maple syrup, vinegar and chopped mint into a medium-sized bowl and gently stir to combine. Cover and refrigerate for about 1 hour to allow the flavors to marry (see note).

5

When ready to serve, spoon strawberries into 4 to 6 petite glasses or dessert dishes. Drizzle the cashew cream over the top, garnish with a mint sprig and serve!

6

Chef’s note: For a thick whipped topping consistency, start with 1 tablespoon water (in place of the ¼ cup). Start to blend and add more water, as desired. For a thinner topping consistency, add an additional tablespoon (or 2) of water before blending.

Chef’s note: If desired, you can serve the strawberries right away, however the flavors will be less developed.

Ingredients

Directions

1

ABOUT THE RECIPE:

Balsamic Strawberry Delight with Fresh Mint and Cashew Cream features ripe strawberries combined with a rich tasting cashew cream and fresh mint, providing a refreshing dessert for a spring lunch or supper.

Makes 4 to 6 servings
Gluten-free

2

INGREDIENTS:

CASHEW-VANILLA CREAM
½ cup chopped raw cashews, soaked, rinsed and drained
2 tablespoons maple syrup
1/2 cup water, divided, plus more as needed
½ teaspoon vanilla extract

STRAWBERRIES
2 cups (1 pint) strawberries, halved
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh mint, plus several sprigs for serving

3

INSTRUCTIONS:

Put the cashews and 1/4 cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water. Put the drained cashews, maple syrup, ¼ cup water and vanilla in a blender container. Blend for 30 seconds, or until completely smooth (see note). Cover and refrigerate for 2 hours, or until chilled.

4

Put the strawberries, 2 tablespoons maple syrup, vinegar and chopped mint into a medium-sized bowl and gently stir to combine. Cover and refrigerate for about 1 hour to allow the flavors to marry (see note).

5

When ready to serve, spoon strawberries into 4 to 6 petite glasses or dessert dishes. Drizzle the cashew cream over the top, garnish with a mint sprig and serve!

6

Chef’s note: For a thick whipped topping consistency, start with 1 tablespoon water (in place of the ¼ cup). Start to blend and add more water, as desired. For a thinner topping consistency, add an additional tablespoon (or 2) of water before blending.

Chef’s note: If desired, you can serve the strawberries right away, however the flavors will be less developed.

Balsamic Strawberry Delight with Fresh Mint and Cashew Cream

Recipe from Vegan For Everyone by Laura Theodore.

Published by Scribe Publishing Company, ©2020. Reprinted by permission. Photo Credits: Laura Theodore

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