Best creations tend to happen rather unexpectedly. I love cashews because of their versatility in the kitchen! I use them for raw pasta sauces as well as cakes. In this case, my experiment has resulted in a dessert, which can be best described as a creamy cheesecake-like pudding, which hit the right culinary spot this time for me. I couldn't keep it to myself so let me share the recipe with you. It is a fully raw vegan recipe based on all natural unprocessed ingredients, which is likely to appeal to others, even to the non-(raw) vegans! Hope you will enjoy it, too!
PREPARATION: 1 HR 15MIN (of which 1 HR is waiting time for soaking cashews)
Enjoy it to the fullest!
Raspberry-cheesecake pudding (2 portions)
Ingredients:
- 250g of (organic) raspberries
- 1 cup of cashews
- 1/4 tsp vanilla extract
- juice from 1 lime
- 2,5 tbsp of (organic) date syrup
- 6 strawberries / 12 raspberries as a topping
- Optional: for non-raw vegans - whipped cream
Instructions:
1. Soak the cashews in warm water for an hour (just comfortable enough to dip your finger in it briefly). The water level should be just enough to cover all the cashews
2. Add all the other ingredients - raspberries, lime juice, vanilla extract and date syrup in the high speed blender for about 20-30 seconds - until a smooth cream is achieved. You may add a bit of water (3-4 tbsp) to reach a smooth pudding like consistency, if the mixture appears to be too thick otherwise
3. Pour into 2 cups.
4. Cut strawberries in halves and place them as a topping onto the pudding.
5. Only if you desire, add vegan whipped cream on the top.
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