Vegan Gluten-free Cashew Cream with Blueberry Compote
For the cashew cream:
- 2 cups of cashew nuts, soaked for at least 4 hours or overnight
- 2 frozen bananas
- 3/4 cup of filtered water or coconut water
Put everything into a blender and blend with medium high speed for about 2 mins. Pulse from time to time and scrap the sides.
For the blueberry compote:
- 1 cup of blueberry
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
Bring to boil and turn down the heat. Simmer for about 5-7 mins. Let it cool.
Put the blueberry compote in the jar (save some syrup for the final drizzle), then add cashew cream. Top with fresh berries and a drizzle of syrup.