Organic Farmer’s Market Fruit and Cashew Vanilla Cream Recipe
Assorted Fresh fruit from farmer’s market (I used plumicots, nectarines, fresh blueberries, fresh strawberries, grapes, etc)
Edible flowers (organic, optional)
Sprig of fresh mint (optional)

Cashew Vanilla Cream:
1 cup cashews
3/4 cup water
1 Tablespoon maple syrup (optional)
1/2 teaspoon vanilla (optional)

Freshly ground nutmeg

Vanilla Cashew Cream:
Soak 1 cup of cashews in 2 cups of water. If you’re in a
very warm climate, soak them in your refrigerator. After 8-12 hours,
discard the soaking water and rinse the nuts. In a blender, place the
nuts and enough fresh water to allow the blender to operate. Blend,
gradually adding enough water to achieve a smooth consistency. Yields
1 1/2 – 1 3/4 cups. (I often halve this recipe and still have some left over for other applications- you only use 1/2 cup cream at most for this recipe)

To assemble salad:
Collect an assortment of beautiful organic fruits from the farmers market and top with Cashew Vanilla Cream. You can even add edible flowers for garnish! Garnish with fresh mint (Adds a lot of flavor!!) and sprinkle with freshly ground nutmeg.

*Cream is also really lovely served with fresh fruit and chocolate fondue as a substitute for whipped cream- dip in chocolate OR cashew cream

Version of cream found at