Strawberries and Cream with Toasted Macadamia Nuts
Dessert, Pie, Cake, Ice Cream
Ingredients
500 g strawberries (or more)
130 g organic cashews
120 ml almond milk
1/4 –½ tsp vanilla extract or 1 organic vanilla pod
1 rounded tsp honey (or vegan alternative)
tiny pinch of sea salt
125 g macadamias
1– 2 teaspoon honey (or vegan alternative)
tiny pinch sea salt
Directions
Soak the cashew nuts for about 2 hours in filtered water.
Add the seeds from the vanilla pod and the salt then pour in the almond milk.
Blend until smooth adding a little more almond milk if required then add the honey to taste. You may find that you have to keep stirring it or pushing the bits from the side of the blender but it doesn't take long. Should end up with a cream consistency.
Grind the macadamia nuts until finely chopped in a food processor.
Stir 1 to 2 tablespoons of honey or alternative sweetener into the chopped macadamia nuts.
Chop the strawberries into quarters and tip into dishes.
Pour or spoon the cashew cream over the strawberries then sprinkle the toasted, chopped macadamia nuts over the top.
Notes
Tip the sweetened macadamia nuts into a frying pan and lightly toast over a medium light for 1 to 2 minutes or until golden.