This heavenly dessert soup is incredibly simple to prepare. The sweet cashew cream serves as a substitute for heavy cream and is an important and versatile technique in vegan and raw food preparation. When blended with different fruits it creates countless flavorful and colorful creams for your culinary delight.
Sweet Cashew Cream
3/4 cup chopped raw cashews
3/4 cup water
1 1/2 tablespoons raw coconut or agave nectar, or sweetener of choice to taste
Raw Peach Soup
7 ripe peaches, chopped (5 cups)
1 1/2 cups fruit juice, try apple
2 tablespoons raw coconut nectar (see page x), agave nectar, or maple syrup, optional to taste
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon allspice
1/8 teaspoon ground cinnamon
Pinch sea salt
2 teaspoons mirin, optional
2 tablespoons chiffonade fresh mint
1. Place the cashews in a small bowl with ample water to cover. Allow to sit for 20 minutes. Drain and rinse well.
2. Meanwhile, place all of the Peach soup ingredients except the mint in a strong blender, and blend until creamy. Transfer to a bowl
3. Place the cashews in the blender with the 3/4 cup of water and the coconut nectar and blend until very creamy. Transfer to a small bowl.
4. Garnish each bowl of soup with a drizzle of cashew cream and top with fresh mint before serving.
It would be a raw foodist’s 911, but you can grill the peaches until char marks appear, approximately 5 minutes, lightly basting with melted coconut oil before blending.
Replace the peaches with nectarines, mangoes, blueberries, or papayas.
Replace the apple juice with orange juice, pineapple juice or mango juice, or a combination of your favorites.
Create different flavored Sweet Cashew Creams by adding 1/2 cup of fruit such as blueberries, strawberries or mangoes.