Cashew Cream Stuffed Strawberries
Vegan; Gluten Free; Raw
Well, these little red creamy jewels are truly the taste of the summer sun.... Super easy to make, use the cashew cream (I used 1/3 of the recipe for this recipe and the rest for spinach artichoke dip) in the blog, adding sugar to it.
1/2 pound of strawberries, cleaned and hulled
1 cup cashew cream (with 1 teaspoon of sugar)
2 Tablespoon almonds
1 teaspoon sugar
1. Clean the strawberries and hull "hollow" the strawberries. Fill with prepared cashew cream.
2. In a coffee grinder (this seems to be my best method, so if you have one make sure it's a clean one) put almonds and sugar. Grind until coarsely ground and sprinkle on top.
Enjoy as a snack or as a light dessert!
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