I really can’t think of a more ideal summer dessert than this one. It’s easy, simple, healthy, seasonal, and incredibly good, and I’ve been eager to share it with you all. Typically, my summer dessert go to is either banana ice cream or berries with cashew whipped cream. I wouldn’t say that this is supplanting either one of those, but I will say that the ginger cashew cream is an instant favorite, and that I think you might enjoy it in all sorts of ways (not necessarily over peaches).
To make this dessert, be sure that you have good, ripe peaches on hand; they can make or break the dish! Peaches aren’t my favorite fruit on the whole, but I’ve warmed up to them over the course of the last few summers, especially when they’re perfectly seasonal and juicy. If you don’t care for peaches, you could of course substitute apricots or nectarines, and if you don’t care for stone fruit on the whole, you can use berries or bananas instead.
- 2 heaping cups ripe peaches, peeled and sliced
- 1 teaspoon lemon juice
- 2 teaspoons agave nectar or maple syrup
- ½ cup pistachio nuts, shelled and roughly chopped
- For the Vanilla Ginger Cashew Cream**
- 1½ cups cashews, soaked for 8 hours (or overnight) and drained
- ⅔ cup water
- ¼ cup agave
- 1 teaspoon vanilla extract
- Generous pinch sea salt
- 2 teaspoons grated fresh ginger (or 1 teaspoon powdered ginger)
- ½ cup melted coconut oil
- **This will make about twice as much as you need for the recipe itself. The cream is so good that I think it's worth having extra, but you can easily cut it in half!
- Toss the peaches with the lemon juice and agave or maple syrup. Allow them to sit for at least an hour (or a few hours, in the fridge).
- Place the cashews, water, agave, vanilla, sea salt, and ginger in a high speed blender and blend for about a minute. Drizzle in the coconut oil with the motor running on high and continue blending until the cream is perfectly smooth. Alternately, you can use the same technique with a food processor.
- Divide the peaches into four glasses or ice cream bowls. Top each serving with about a half cup of the cream, and sprinkle with two tablespoons of chopped pistachios. Serve.
So far, I’ve used the vanilla ginger cashew cream in the following ways:
-on banana slices
-on top of pancakes
-sprinkled with granola
I’m sure I’ll come up with some other ideas. And I’m curious to hear what you guys come up with, too
Before I go, a few more lovely book reviews to share with you! The first is from my friend Anne, who writes the blog Fannetastic Food (and is also a dear friend!). She did a cool Q&A with me, and she also shared my recipe for “coconutty for chocolate chip cookies”–easy and no-bake! Check it out.
The second is from the fabulous Kristy Turner of Keepin it Kind. It’s no great secret that Kristy’s blog is one of my favorite resources for incredible vegan fare, and so I’m incredibly flattered that she loves the book. Read her review here, and if you haven’t snagged my recipe for zucchini pasta with quinoa meatless balls yet, what are you waiting for?
As a reminder, you can purchase the book on Amazon, B&N, Books-A-Million, or Indie Bound. And if you’ve gotten the book and you like it, I’d be deeply grateful if you’d write an online review (there are already some great reviews on the Amazon page). Your words would go a long way in helping the book to find new readers!
Finally, I’ll be doing a Google hangout tomorrow at noon EST (great lunchbreak activity!) with Ricki Heller. We’ll be chatting about the book, about raw foods, about pre-med and how it influenced my approach to nutrition, and more. Please, join us! I’d love to connect with you.