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Peaches with Vanilla Ginger Cashew Cream and Pistachios // Choosing Raw
5 from 1 vote

Peaches with Vanilla Ginger Cashew Cream and Pistachios

Author - Gena Hamshaw

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.