Another Recipe! Strawberries and Cashew Cream!

. . .  antioxidant-rich and luscious

Among fruits, berries are the highest in antioxidants. Although strawberries are particularly good for dipping in this decadent-feeling yet healthy cashew cream, blueberries, blackberries or raspberries can all be nicely combined with the cashew cream to make a luscious snack.

Ingredients:

1 carton of strawberries

1 cup raw cashews Pure water (RO filtered water recommended) 1/8 cup coconut oil (at room temperature) 1/8 cup ENER G Egg Replacer 2 tiny scoops KAL Pure Stevia Extract Powder 1 tsp. unsulphured molasses 1 tsp. vanilla extract

Cover the cashews with cold water and soak overnight in your refrigerator; then rinse them well and drain.

Wash and remove stems and leaves from the strawberries; then put them in a serving bowl.

Place the cashews into a high-powered blender (VitaMix) along with the cold water. Mix until combined and thickened. Add the coconut oil and egg replacer. Blend again. Add the stevia, molasses and vanilla. Blend until it thickens. Chill before use. It will thicken slightly more as it chills.

Give each person their own bowl of cashew cream, and put the bowl of strawberries in the middle of the table for all to enjoy.