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With the Wimbledon Tennis Championships 2013 in full flow, what should we be having for dessert? Strawberries and Cream of course.

Non-dairy sweet cream?

1 pack of Silken Firm Tofu (I prefer the texture and colour of Clearspring Organic Tofu – you want to avoid the grainy textured ones).
1 cup of raw Cashew Nuts
1 Tbl sp Maple Syrup
1 tsp Vanilla Extract

If you have a high speed blender, throw everything in and blitz until smooth and creamy.

The texture should be similar to that of double cream.

If you want a thinner cream more like single or pouring cream, then let down with some plant milk and then blend again.

Without a high speed blender. Grind cashews in a coffee grinder or food processor. Then blend with other ingredients although the texture may be a little grainy.

It will store in the fridge for several days. If it separates, just mix with a spoon, before using.

Some people soak nuts overnight before using. You don’t have to for cashews and I don’t bother. I’m just not that organised.

Serve over strawberries, any fruit, cake etc., and watch some tennis!

Do remember that this has nuts in it so it should be used as a treat as it is higher in fat than many of my recipes.


Just before they were devoured by Mr Gresham. They didn’t last long!