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RECIPES: VEGAN OTHERS

BERRIES IN APPLE CIDER VINEGAR WITH CASHEW NUT CREAM

July 08, 2019 by Renee Tavoularis

BERRIES IN APPLE CIDER VINEGAR WITH CASHEW NUT CREAM

This breakfast bowl of deliciousness is perfection and by happy co-incidence it also makes a wonderful dessert. Whip it out at a sunny Sunday brunch. Simple and understated, the addition of apple cider vinegar ensures the perfect collision of ingredients in a spectacular balancing act of flavors. Scoop it up by the spoonful, knowing with every bite you are treating not just yourself but your body to a meal that’s scrumptious yet secretly saintly.

SERVES 2
5 MINUTES
VEGAN
GLUTEN-FREE

Ingredients

440 g (151/2 oz/2 cups) fresh berries
2 teaspoons apple cider vinegar
45 g (11/2 oz/1/3 cup) slivered almonds

For the CASHEW NUT CREAM:

155 g (51/2 oz/1 cup) raw cashew nuts
170 ml (2/3 cup) filtered water
8 drops stevia liquid
1 teaspoon alcohol-free vanilla essence (optional)

Instructions

  • To make the cashew nut cream, place all the ingredients in a food processor and whizz until smooth and creamy.
  • Add a little water if the mixture isn’t smooth. Divide the berries between two small bowls.
  • Pour 2 teaspoons of apple cider vinegar over each, top with slivered almonds and cashew nut cream, and serve.
  • Supercharged Tip: Make the cashew nut cream the night before.  It can be stored in the fridge in a covered container for up to one week. You can substitute the same quantity of almonds, sunflower seeds, macadamias or hazelnuts for the cashews.

 

Reprinted with the permission of foodmatters.com/articles
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