1. Soak the cashews in cool water for 1 hour. Drain.
2. Add the ingredients in a food processor or blender, and grind until very smooth.
Chill until ready to use.
3. Arrange the strawberries and blueberries in four individual bowls. Top with a
generous dollop of the sweet cashew cream.
Cashews are grown on on trees on farms in India. We can thank the Portuguese explorers who brought them to India back in the 1500s for their tasty donation to the lands they visited. I wanted to incorporate the favorite nut of India in a different way that I usually use them. I roast them, spice them and use them to thicken curries. This time I soaked them in water and ground them to a paste. It tasted just like whipped cream. I added a few of my favorite Indian spices, cinnamon and cardamom, along with some sugar. I stirred it all together and I had a vegan version of flavored whipped cream. It is a perfect topping to fresh berries.
1 cup raw cashews
3/4 cup water
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
2 tsp confectioners sugar
2 cups fresh strawberries, sliced
1 cup fresh blueberries