Growing up my mom would make fresh whipped cream and we would have it with berries. This is a dairy free version of berries in cream using vanilla bean infused, velvety smooth, cashew cream. Cashew cream is easy to make, the hardest part is planning ahead and soaking your cashews for at least 4 hours.
Strawberries and Vanilla Bean Cashew Cream
makes 1 serving
1c fresh strawberries, cut if desired
1/4c Vanilla Bean Cashew Cream, recipe below
Vanilla Bean Cashew Cream
makes approx 1 1/2 cups
1c raw cashews
2 TBSP agave or honey (used Raw Agave)
4″ piece of vanilla bean
2 tsp lemon juice
Place cashews in a bowl and cover with water, water should be about an inch above the cashews, and soak for at least 4 hours. Rinse and drain cashews. Place cashews, agave, lemon juice and 1/3 cup of water in a Vitamix or high-speed blender. Blend until smooth adding more water if needed to desired consistency. Scrap vanilla bean and add seeds to cashew cream and blend until smooth. Store unused cream in the refrigerator.
Slice strawberries if desired and top with 1/4 cup or desired amount of Vanilla Bean Cashew Cream and enjoy!