Wednesday, July 8, 2015

Lemongrass, Ginger Cashew Cream with Wild Berries

Lemongrass, Ginger Cashew Cream with Wild Berries
A few minutes down the road from my home in the country is the most beautiful and peaceful place I like to go for walks. I especially love to take my dog there because she can roam freely and just be herself. It’s a long trail surrounded by wide, open fields and the sky so big above. Occasionally there’s a jogger or a bicyclist but most of the time it’s just the 3 of us.
Walking to the path I discovered wild berries, I noticed them at the end of summer last year and sadly missed out, but made a point to keep an eye on them this summer. The berries start out pink and then darken to a black berry color. I kept waiting for them to get bigger before picking but discovered they stay rather small. Some are tart while others are sweet. I picked quite a few on my walk Saturday and enjoy them lately in my morning breakfast. So satisfying to eat food freshly picked.

I made a little cream to go with the berries and topped it with shaved almonds, and left over home made banana bread, and today with granola. The cream can be used many ways even on pies!

Ingredients for Cream
½ cup raw cashews soaked 1 hour or longer
1 cup non dairy milk
1.5 inches lemongrass chopped
¾ inch ginger peeled
1 tbsp lemon juice fresh
1 tbsp maple syrup

Add the above to a blender until creamy, pour in covered jar and let firm a bit in fridge.

Enjoy with your favorite berry, granola or left over sweet bread, pie etc.


  1. This is such a delicious recipe! I love cashew cream and this one with a citrus touch must taste heavenly good. :-)
    I'm thinking of using this cream for a strawberry galette.


    1. Hi Gemma,
      this would be great with the galette, if you want thicker cut back on water by 2 tbsp. enjoy!

  2. Dude, THIS. YUM! That sauce.........


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