Peaches and Cream

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September 15, 2017

Recipe by The Little Plantation


    For the raw vegan cream:

    200g unsalted, raw cashew nuts

    4tbs honey

    Juice of half a lime

    125ml filtered water.

    For the warm peaches dessert:

    4 sweet and ripe peaches (about 450g)

    2tbs of maple syrup

    15g chopped almonds for added crunch (optional)

    Handful of edible flowers (I used foraged elderflowers) (optional)


    For the raw vegan cream:

    1Please place the cashews in clean, still water and soak them for 2-4 hours, or better still overnight.

    2The next day, please drain the cashews, then place them along with the honey, lime juice and filtered water in a blender. Blend until smooth and cream-like. I used my vitamix for this, but any blender or food processor will do.

    3OMG this is mind-blowingly delicious, so light, full of healthy fats, easy to digest and full of fibre. Can’t say that ‘bout your ‘normal’ cream, can ya?!

    For the warm peaches dessert:

    1Please wash and de-seed the peaches.

    2Slice them up nicely and place them in an oven-proof dish (I used a 19cm dish).

    3Drizzle the maple syrup on top and pop into the pre-heated oven at 180C/gas mark 4. Bake in the oven for 15 minutes, until the peaches get warm and soft. Then remove from the oven and leave to cool. Sprinkle the chopped nuts and flowers on top.

    Tip: You can replace the peaches with strawberries, raspberries or nectarines. In fact I mixed peaches and nectarines here as they were on sale ;). Whatever is local and seasonal will work.


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