Here we are at our 4th installment of the CEBH Cashew Cream Recipe Series already! For today’s recipe I decided to switch things up just a bit and go with a non-savory version of cashew cream. I’ll be making a tart Lemon Cashew Cream that complements fresh berries perfectly, and is just the ticket for making a simple, yet elegant and delicious, light dessert that is sure to please your entire family as well as your guests!
I confess I used to automatically go straight to the chocolate flavored desserts on the menu, the chocolate desserts at social functions, and the chocolate candies in the confectionary section of the store. But lately I find myself drawn ever increasingly toward the lighter fruitier options, and anything (EVERYTHING) lemon is always on my radar! I guess maybe my palate finally matured at the ripe old age of 50! 🙃
And obviously now that I’m living the COOK EAT BE HEALTHY lifestyle, fruit desserts are much more in keeping with how I’ve chosen to satisfy my sweet tooth cravings! For today’s recipe the cashew cream starts exactly as for the savory option only we’ll obviously omit the salt, pepper, garlic, and any other spices, and instead we will flavor the cashew cream with lemon zest and juice, and sweeten it naturally with honey.
The ingredients are so simple, yet the results are so deliciously amazing! All you need is fresh fruit – I’ve chosen to use some of my favorites – cherries, blueberries, raspberries, and blackberries. Not only do they taste delicious, but they are beautiful as well! I tend to vary my fruit in desserts according to whatever is fresh and readily available, so feel free to make any substitutions according to your personal preferences and the seasonal availability of fruits at your grocer’s.
You’ll begin by soaking the cashews in warm water for at least 2 hours just as we did in previous recipes. When making the cashew cream we’ll be blending the drained cashews with lemon juice instead of water, and adding honey to sweeten the sauce, and blending in a little lemon zest to intensify the lemony flavor! I also toasted a little unsweetened coconut on the stove in a small pan for just a couple minutes until it turned golden, and used the toasted coconut to garnish the parfaits.
Once the Lemon Cashew Cream is made, assemble the individual parfaits in small glasses or bowls by layering fruit and lemon cream as desired. The parfaits can be made ahead and refrigerated, and garnished with the toasted coconut just before serving. Delicious ✔️ Beautiful ✔️ Simple ✔️ Healthy✔️ What we have here is the perfect dessert!
- 2 cups fresh cherries, pitted
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- 2 cups fresh blackberries
- 3-4 lemons
- 4 tbsp honey
- 1/2 cup raw cashews
- 4 tbsp coconut, toasted - optional
- Soak the cashews in warm water for at least 2 hours, or up to 12 hours, then drain the water.
- Zest 2 lemons, and juice 3 or 4 lemons as needed to yield 1/2 cup fresh lemon juice.
- Combine drained cashews, lemon juice and zest, and honey in pitcher of blender. Blend on medium high speed until smooth and creamy.
- Adjust sweetening as necessary by adding more honey if desired.
- Layer assorted fruits with the lemon cashew cream in small glasses or bowls.
- Top with toasted coconut if desired and serve immediately.
- Parfaits can be made ahead and refrigerated until ready to serve, reserving toasted coconut to be placed as garnish immediately before presentation.