Berries with Cashew Cream

Cashew cream can be made ahead of time, stored in the fridge for 3 – 4 days and taken with a packed lunch.  Use as a refreshing summer snack to top berries or a comforting dessert served with warm stewed fruit.   It is a delicious diary free, protein rich option suitable for vegan and vegetarian diets.


1 cup organic raw cashews

.5 to 1 cup of filtered water for blending, extra for soaking

1 cup of organic berries of choice (blueberries, raspberries etc.)

2 dates

1 teaspoon of ground cinnamon (optional)

1 cup of fresh berries of choice or stewed fruit


  • Soak cashews and dates in filtered water for 2-3 hours

  • Drain cashews and dates
  • In a blender, process cashews, dates and cinnamon with filtered water until desired consistency is achieved

  • Use on its own, to top fresh berries or warm stewed fruit
  • Stores in fridge for 3 to 4 days