Vegan blueberry and cashew cream

Vegan blueberry and cashew cream with lemon and maple syrup. A chilled, filling dessert made from plant-based ingredients for when you fancy something sweet.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 340 kcal per serving
• Protein: 10 g
• Fat: 22 g
• Carbs: 30 g

Ingredients

• 100g cashews
• 150g blueberries
• 1 unwaxed lemon
• 2 tbsp maple syrup
• 1 pinch of salt

Method

You’ll need: blender · sieve

1. Pour boiling water over the cashews and leave them covered for half an hour to soften.
2. Wash the blueberries and squeeze the lemon.
3. Drain the cashews and put them in a blender with the berries, lemon juice and maple syrup.
4. Blend everything for 3 min on the highest setting until the cream is smooth.
5. Spoon the cream into small glasses and chill in the fridge for an hour so it firms up a little.

Good to know

Cashews are the secret to creamy vegan desserts. Blended, they make a rich texture that comes very close to regular quark.

Swaps

Maple syrup → dates (stoned dates add even more fibre to the cream and sweeten it just as naturally).

Cooking tips

The longer you soak the nuts, the creamier the result. Soaked overnight in the fridge, even a less powerful blender will break them down easily.

Storage

Covered, the cream keeps well in the fridge for a good three days. It keeps setting there and gets even firmer.

Allergens

Contains tree nuts (cashews). Lactose-free and gluten-free.

Frequently asked questions

How long does blueberry and cashew cream keep in the fridge?

Covered, the cream keeps well in the fridge for a good three days.

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