Strawberry Compote with Cashew Cream

This is a refreshing sugar-free (though you wouldn’t know it) dessert, just in time for the spring farmers markets to open.

Strawberry Compote with Cashew Cream

Cashew Cream:

  • 1 cup water
  • 1 1/4 cup raw cashew pieces
  • Juice from 1 lemon
  • 1 tablespoon maple syrup

Blend all ingredients in a blender or food processor until completely smooth. Chill in the fridge for 1 hour.

Strawberry Compote:

  • 4 cups strawberries, washed, tops cut off and halved
  • 1 cup apple juice or cider
  • 3 tablespoons arrowroot powder or cornstarch

Combine all ingredients in medium saucepan until arrowroot is dissolved. Heat over medium-high heat until strawberries start to fall apart, stirring frequently. Remove from heat and let cool a bit before eating. Layer compote and cashew cream in a bowl or cup.

Yield: 4 servings

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