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 summer supper.
Makes 4 to 6 servings
Gluten-free
INGREDIENTS:
CASHEW-VANILLA CREAM
½ cup chopped raw cashews
½ cup water, divided, plus more as needed
2 tablespoons maple syrup
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
INSTRUCTIONS:
To make the CASHEW-VANILLA CREAM, 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 soaked, drained, and rinsed cashews, 2 tablespoons 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.
Tp prepare the STRAWBERRIES, 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).
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!
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
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 summer supper.
Makes 4 to 6 servings
Gluten-free
INGREDIENTS:
CASHEW-VANILLA CREAM
½ cup chopped raw cashews
½ cup water, divided, plus more as needed
2 tablespoons maple syrup
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
INSTRUCTIONS:
To make the CASHEW-VANILLA CREAM, 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 soaked, drained, and rinsed cashews, 2 tablespoons 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.
Tp prepare the STRAWBERRIES, 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).
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!
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.
