Vanilla Cashew Creme with Caramelized Banana and Roasted Grapefruit
for the cashew creme:
- 1 1/2 cups raw cashews, soaked in water for 6-8 hours or overnight
- 1/2 cup non dairy milk
- 3 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon nutmeg
for the caramelized bananas:
- 1 banana, sliced into 4 sections
- 1 tablespoon coconut oil
- 1 tablespoon coconut sugar
for the roasted grapefruit:
- 1 grapefruit
- 1 tablespoon coconut sugar
- 1/4 teaspoon ginger powder
- 1/4 teaspoon cinnamon
Preheat oven to 450.
Slice your grapefruit in half, and then cut the sides of each section, as well as around the circumference of the grapefruit - separating the "meat" of the fruit from the skin.
Mix together your coconut sugar, ginger powder, and cinnamon and sprinkle the mixture onto your grapefruit. Place grapefruit on a baking sheet and bake for 10-12 minutes.
While the grapefruit is baking, drain your cashews from the water and put into a high speed blender.
Add all other cashew creme ingredients to the blender and blend on high until smooth. Set aside.
Heat a skillet over medium high heat. Once hot, add your coconut oil, coconut sugar and banana slices. Sauté each side of the banana for 2-3 minutes. Once soft and caramelized, turn off heat and set aside.
Once all elements are ready, divide your cashew creme between two bowls or jars. Top each bowl with 2 slices of banana and slices from 1/2 of the grapefruit. Top each bowl with a dash of cinnamon and ground ginger.
For Christmas I received My New Roots cookbook and was immediately inspired half to death. Honestly it felt like a surge of food and flavor inspiration. One of the first things I tried was her Ginger-Rosemary Roasted Grapefruit with Macadamia Nut Creme. It’s in her breakfast section, but to me it was a revelation in flavor and could double as a dessert. So OBVIOUSLY this recipe is highly inspired from that idea. My cashew cream is similar to her macadamia nut creme, but I think the cashew version is less filling. Therefore the ratio of creme to fruit can be much higher, and it lends itself to a pudding-like dessert experience. Except this has flavors like.. WOAH.
When I say this dessert has flavors like WOAH, what I mean is that when I put the first spoonful into my mouth I literally said, “Woah,” outloud. No one heard me say “woah” because I live alone. But I promise it was said. And I promise that this recipe will make you say the same. For those of you who have never had cashew cream of any kind, this is how I will explain it…. It’s like a vanilla pudding + whipped cream + a pillow of angels wings combined. It’s really and truly worth the trouble of presoaking your cashews. (Yes, you MUST presoak them.)
I’m guessing we all have had a caramelized banana before in our lifetime. But have you had the health-ier version made with coconut oil and coconut sugar instead of butter and brown sugar? You get the same result, but with health-ier ingredients! WOO. Now I’m gonna also guess that most of you haven’t had a roasted grapefruit. Well, it’s a revelation. Warm grapefruit is already an amazing sensation, then add a little caramelized sugar, ground ginger, and cinnamon oozing into every crack and crevice. Oh yes. Now put that amazing sweet and bitter and citrusy flavor onto the creamy dreamy flavor of vanilla pillow cloud cashew cream. That’s what you’re about to get into.
This could be a very special Valentines Day dessert for that special someone… oooh la la. Or it could be breakfast if you really wanted. OR it could be just a regular day of the week not-so-run-of-the-mill dessert. Doesn’t matter. It just matters that you eat it, ’cause your body is ready. And believe me it will love the experience. K BYE.