Peaches with Vanilla Ginger Cashew Cream and Pistachios
July 15, 2014

Peaches with Vanilla Ginger Cashew Cream and Pistachios // Choosing Raw

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).

Peaches with Vanilla Ginger Cashew Cream and Pistachios // Choosing Raw

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.

Peaches with Vanilla Ginger Cashew Cream and Pistachios

Author -

Ingredients

  • 2 heaping cups ripe peaches peeled and sliced
  • 1 teaspoon lemon juice
  • 2 teaspoons agave nectar or maple syrup
  • 1/2 cup pistachio nuts shelled and roughly chopped
  • For the Vanilla Ginger Cashew Cream**
  • 1 1/2 cups cashews soaked for 8 hours (or overnight) and drained
  • 2/3 cup water
  • 1/4 cup agave
  • 1 teaspoon vanilla extract
  • Generous pinch sea salt
  • 2 teaspoons grated fresh ginger or 1 teaspoon powdered ginger
  • 1/2 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!

Instructions

  • 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

-on toast

-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

Peaches with Vanilla Ginger Cashew Cream and Pistachios // Choosing Raw

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.

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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?

Zucchini-Pasta-with-Quinoa-Meatless-Balls2-682x1024

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.

xo

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    24 Comments
  1. Yum yum yum, delicious! I love the ginger element and have eaten the cream over kiwi fruit and strawberries, and then just on its own. A great recipe, thank you 🙂

  2. I froze the leftover cream (yes, there were leftovers) and had it the next day for dessert. Delightful!

  3. I have cashews soaking right now! Question: does the cream harden when refrigerated? I feel like the coconut oil may do that.

    (Also soaking cashews for your kale salad recipe in your cookbook!)

  4. That looks so good! I’m a big fan! I’m back on the east coast, thank goodness, and I’ve been thoroughly enjoying Le Pain Quotidien again, especially their raw vegan parfait made with coconut and banana puree. I was just thinking how awesome this peach deliciousness would be on their menu too. Yum yum

  5. I have been planning to make a dessert for my girlfriend why I’m at home and I found this amazing recipe. I think she will love this recipe because she loves peaches. Thank you for this recipe

  6. Ah, I’m so looking forward to making this recipe in the coming weeks. I loved listening to your Google hangout today–you were eloquent and lovely, as always. xx

  7. I haven’t had any peaches yet this summer, so I need to remedy that! I did however make your fig bars (using TJs frozen green figs because that’s what I had on hand). The fig jam turned out delicious (but a little watery–I’m sure the dried figs you recommend would work beautifully) and the crust/bar was amazing!

    • I really encourage you to try the fig bars again with dried fruit. They’re probably my favorite thing from Gena ever, and still one of my favorite snacks in general. They’re crazy-good to take on hikes, too–I have a wonderful memory of munching on one at the top of a flower-filled bald in the Smokies.

      Anyway, make ’em again!

  8. Looks wonderful! I love cashew cream too, and the ginger version sounds amazing. I think this recipe would also be great with mangoes.

  9. ! Peaches and pistachios make for one of my favorite combinations (not to mention all that color), but I’m interested in the cream. I have yet to be convinced of the perfection of the cashew for, like, apparently everything, but the addition of coconut oil might be just the thing. Either way, this is a stunner.