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Apricot-cashew cream

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Ingredients for 1 servings:

  • 70 g dried apricots, unsulphured
  • 200 ml orange juice, freshly squeezed
  • 1 tbsp lemon juice
  • 1 tsp lemon zest or lemon flavoring
  • 2 tbsp cashew butter or hazelnut or almond butter
  • n. B. Cinnamon powder
  • e.g. vanilla
  • e.g. gingerbread spice

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Total time approx. 40 minutes

vegan, sugar-free

Chop the apricots and soak them in the orange juice or bring them to a boil briefly. Add the remaining ingredients and puree. Adjust the amount of nut butter to your taste. I like it as a spread or in soy vanilla yogurt. Tips: Refine it with cinnamon, vanilla, gingerbread spice, or replace the apricots with prunes. A non-vegan version with yogurt and whipped cream makes a perfect dessert.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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