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Matcha Strawberries and Cream
Ingredients
- 1/2 cup raw cashews
- 1/2 cup raw almonds
- 1 tsp vanilla bean paste
- 1/2 tsp salt kosher
- 1 1/2 cups plant milk unsweetened
- 2 tbsp maple syrup more, to taste
- 1 tbsp ceremonial grade matcha
- 1 pound strawberries tops removed, sliced
Instructions
- In a heat safe bowl, cover cashews and almonds in hot water and let soak for at least 15 minutes. Skins of the almonds should slip right off–remove all the skins and drain off excess water.
- Transfer the soaked nuts to a blender along with all remaining ingredients. Start with 1 cup of plant milk and add more as needed (I used the extra half cup, but you can adjust the thickness to your liking).
- Blend on high until completely smooth then transfer to an airtight container. To serve, add strawberry chunks to a bowl, pour matcha cream on top and enjoy. Store leftover cream in the refrigerator in an airtight container for up to 3 days.
Nutrition information is automatically calculated, so should only be used as an approximation.
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