It’s June, the days are long, and the sunshine blissfully warm on a blue sky day. Here in the UK that means we’re in strawberry season, and what better way to celebrate a glorious sunny June day than with a rich and creamy, vegan strawberry pudding.
I was inspired to make this after experimenting with cashew cream as an alternative to dairy cream. Cashew cream is delicious and I love it by itself, however I wanted to take it further and blend the fruit right in, and that gives it the most beautiful pretty pink colour. What’s not to love about these little pots of summer goodness?!
The best thing about these strawberry cashew cream puddings, other than how yummy they taste, is that I’ve found eating one of these puddings really satisfies my appetite and sweet cravings… and I have a terrible sweet tooth!
It’s important to soak the cashews first as this softens them ready for blending and makes them more digestible. I’ve looked into soaking time requirements and the recommendations vary wildly, and as I’m no expert on the matter, I chose to take a pragmatic approach and soak them for as long as I have (as long as it’s greater than one hour and no more than overnight).
I decided to sweeten the cashew cream with half a ripe banana, this gives natural sweetness and a little more volume to the pudding, and I really enjoy the strawberry-banana flavour combination. However, if you prefer to replace the banana with an alternative natural sweetener, such as honey, maple syrup or agave, please do and then sweeten to taste.
I’d love to know how you get on with this recipe, please let me know in the comments below.
With love and gratitude for sunshine and strawberries x
- ½ cup (67g) unsalted cashews
- ¼ cup filtered water
- Pinch of pink Himalayan salt
- ½ ripe banana
- 10-12 strawberries
- Put the cashews in a bowl and completely cover with water, then leave to soak (see notes above for length of time)
- After soaking, drain and rinse the cashews
- Place the cashews, filtered water, salt and banana into a food processor and blend until smooth and creamy
- When you're happy with the consistency, add 2 to 3 strawberries to the mix and blend. The more strawberries you add the pinker it gets! However the water content in the strawberries also thins the cream.
- Chop the remaining strawberries and line the bottom of two pudding dishes.
- Pour the cashew cream mixture over the strawberries and add your finishing touches!
- Eat straight away or pop in the fridge for a few minutes to chill.