Vegan Gluten-free Cashew Cream with Blueberry Compote


Vegan Gluten-free Cashew Cream with Blueberry Compote by Madeline Lu - @lumadeline

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.