Balsamic Strawberry Delight with Fresh Mint and Cashew Cream
This dish is pleasingly light and refreshing with a true Italian flair.
Put the cashews and ¼ cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water. Put the soaked and drained cashews, maple syrup, ¼ cup water and vanilla in a blender container. Blend for 30 seconds, or until completely smooth (see Additional Notes). Cover and refrigerate for 2 hours, or until chilled.
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 Additional Notes).
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!
Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company ©2020. (Revised from Laura Theodore’s Jazzy Vegetarian Classics/BenBella Books, 2013.) Reprinted by permission.
Photo Credit: Annie Olivero unrefinedvegan.com
“In this 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 whipped “cream,” this dish is pleasingly light and refreshing.”
Chef’s note: For a thick, whipped-topping consistency, blend the cashews with 2 tablespoons water (in place of the ¼ cup). Start to blend and add more water, if needed. 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.