Whenever I make cashew cream I marvel at the simplicity of it! It’s such naturally delicious topping and it pairs extremely well with baked pears or apples. Your house will smell like a fresh-baked pie, and you’ll have a healthy, satisfying dessert! The cashew cream is also great as a dip for raw fruit.
- 3 large pears or apples
- 1-2 tablespoons cinnamon
- 2 tablespoons agave nectar
- 1 cup raw cashew nuts
- ½ - ¾ cup water
Preheat oven to 375° F. Core pears or apples and slice in half (leaving skin on). Place face down in baking dish. Add ~1/2 cup water to the bottom of the baking dish, cover and place in the oven for 50 minutes, removing the covering for the last five minutes to add cinnamon and drizzle agave nectar over the fruit.
While the fruit is baking, place cashews in a food processor. Blend while slowly drizzling water to desired consistency.
When the fruit has finished baking and is soft but not mushy, remove from the oven, place a heaping spoonful of the cashew cream onto each piece of fruit and serve warm.