Low Iodine Ginger-Cardamom Cashew Cream Berry Parfait
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 ½ cups raw cashews
- ½ cup full-fat coconut milk
- 3 tbsp maple syrup
- 1 tbsp fresh ginger, peeled and finely grated
- ¾ tsp ground cardamom
- ¼ tsp ground turmeric
- ¼ tsp ground cinnamon
- 1 tbsp fresh lemon juice
- pinch of salt
For the berries
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
For serving
- 2 tbsp raw pumpkin seeds (pepitas)
- 1–2 tbsp honey
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Place the drained cashews, coconut milk, maple syrup, grated ginger, cardamom, turmeric, cinnamon, lemon juice, and salt in a high-speed blender. Blend on high for 60–90 seconds, until completely smooth and no graininess remains when a small amount is rubbed between your fingers. If the cream is too thick to blend, add cold water 1 tbsp at a time until it moves freely.
- 2
Taste the cashew cream and adjust: more maple syrup for sweetness, more ginger for heat, or a pinch more cardamom for spice. Transfer to a bowl, cover, and refrigerate for at least 30 minutes, until the cream is cold and slightly thickened.
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