When spring comes around the corner, one of my favorite things to eat are strawberries and cream.
A few years ago I could no longer digest strawberries with dairy cream, the combination of dairy with fruit was giving me digestive issues.
When I took my professional plant based cooking training, I found out how to make a cashew cream that is oh so good.
Finally I was able to eat my strawberries and cream again!
I hope you enjoy this recipe as much as I do!
Try this other favorite dessert of mine, vegan banana muffin.
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Strawberries and Cream
Strawberries deliciously roasted with maple syrup and a sweet balsamic reduction and combined with lemon cashew cream.
- 1 quart strawberries hulled and quartered
- 1 cup balsamic vinegar
- 3 Tbsp agave nectar
- 1/2 tsp lucuma powder
- 2 Tbsp maple syrup dark
- 1 cup raw cashews soaked overnight
- 1/2 cup almond milk or any non-dairy milk of your choice
- 2 Tbsp maple syrup for the cashew cream
- 1/4 tsp vanilla extract
- 2 tsp lemon zest or more to taste
- 2 Tbsp lemon juice or more to taste
- a pinch of salt
Make the sweet balsamic reduction first. To start, combine 1 cup of balsamic vinegar, 3 Tbsp of agave nectar and 1/2 tsp of lucuma powder in a small pan, Place over medium heat, whisk and bring to simmer. Maintain a low simmer and continue to cook until the liquid is almost reduced by half. Once done, remove from heat and let cool.
Preheat oven to 375 degrees Fahrenheit. Mix 2 Tbsp sweet balsamic reduction with 2 Tbsp of maple syrup and pour over strawberries. Place strawberries in a baking pan and roast for 15 minutes or just until strawberries have softened.
In the meantime, prepare the cashew cream. Place the cashews, almond milk, maple syrup, vanilla, lemon zest and lemon juice in a blender and blend on high until completely smooth.