Preparation:
Four to six hours before combining ingredients (or do this way ahead of time and freeze):
Pour 1-1/2 C raw cashew pieces (Natural Grocers sells these) into a bowl and cover with filtered water; at least an inch of water above the nuts. Set aside on a counter with a towel or plate covering the bowl while cashews soak. Strain and refrigerate.
At least two hours before serving, make the cashew crème as it needs time to set.
½ C coconut cream (Natural Grocers sells this)
½ jar of Lingonberry Fruit Spread (available at The Tasteful Olive)
3 T The Tasteful Olive Cranberry Pear balsamic vinegar
¼ tsp The Tasteful Olive’s Vanilla Bean sea salt
The 1-1/2 C prepared cashews
1/3 C The Tasteful Olive’s Ojio coconut oil (MELTED)
Small amount of The Tasteful Olive Strawberry Balsamic
Blend all ingredients until very creamy. Pour into a pretty serving bowl, or 4-6 small dessert bowls. Refrigerate a couple of hours or more. Before serving, drizzle the Strawberry balsamic vinegar over the top of the serving bowl, or the small dessert bowls. Serve immediately. (This mixture will “set” again if put back into refrigerator).
