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Peaches With Vanilla + Cashew Nut Cream

Peaches & Cream-6508

This is a lovely summer recipe that makes a simple breakfast or purely delicious dessert. Stone fruits are in season and the peaches look magnificent. I just couldn’t resist creating some lush recipes with my favourite stone fruit. I love that it’s so simple to make with only a few ingredients.  You can even blend any leftovers with extra water, cinnamon, ginger and ice for a quick summer smoothie !

What’s great about it:
Peaches have a low GI of 42 and they are full of beta-carotene, fibre and potassium which is a mineral that helps regulate fluid balance in the body, lower blood pressure and necessary for nerve and muscle contraction. Raspberries are nutrient dense and extremely high in antioxidants and fibre. Cashews are high in the amino acid tryptophan which helps to make serotonin – the FEEL GOOD hormone responsible for feelings of wellbeing and feeling great! Serotonin is also crucial for the proper development of the enteric nervous system (ENS) to support digestion. Cashews are also a good source of magnesium essential for energy metabolism and nerve function.

4 ripe yellow or white peaches.
1 cup (130g / 4 1/2 oz) raspberries
Juice from 1 orange
2 tablespoon almonds, chopped
Cashew vanilla bean cream to serve (see notes)

Cashew Vanilla Bean Cream
1 cup (140 g/ 5 oz)  raw cashew nuts or macadamia nuts (see notes)
1/2 cup (125 ml / 4 1/2 fl oz) water, depending on the consistency you like and how thick you love your cream
1/2 teaspoon vanilla bean extract or paste

Half the peaches and remove the stone.
Blend raspberries with orange juice until smooth and pour into a small bowl and set aside.
Wash your blender and make your cashew nut cream by combining all of the cream ingredients and blending until smooth and creamy.
To serve spoon raspberry puree onto serving plates and top with ripe peaches.
Dollop over cream and garnish with almonds.
Serve immediately and enjoy.
Serves 4

Notes:
For best results, soak your cashew nuts for about 6 hours or overnight in 2 cups of water. Drain the soaking water before making your cream and blend the nuts with the required 1/2 cup of water until smooth and creamy.
For fresh coconut cream blend the flesh from 1 young coconut with 1/2 cup of the coconut water until thick and creamy.  Serve with peaches and enjoy.
Use lush thick organic yoghurt or kefir in place of cream.
Use pistachio or ground LSA  in place of almonds.
Try this variation:  Sprinkle peaches with cinnamon then roast peach halves in the oven until soft and collapsed slightly.  Serve warm with cashew cream and enjoy.

Nutritional info per serve: (serves 4 )
Protein: 7.3 g
Carbs: 15 g
Total fat: 17 g
Saturated: 2.9 g
Fibre: 5.3 g
Kilojoules: 1050
Calories: 250

Graded Peaches & Cream 2-6513

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8 Responses to “Peaches With Vanilla + Cashew Nut Cream”
  1. Tamra says:

    Thanks Teresa!! I just found the dessert I’m going to serve at my next dinner party!! Cheers!

  2. Lara says:

    Hi Teresa, I’m making this as a desert tonight (so excited) but just realised I bought organic white nectarines instead of peaches! Do you think the nectarines can still work with the raspberry puree and cashew nut cream? xxxx

  3. Lara says:

    Apologies, in my haste meant to type ‘dessert’, haha x

  4. mjp says:

    Very nice, didn’t have raspberries but used blueberries instead and my fussy husband loved it which says a lot! Will be using this for our next treat or dinner party which ever comes first. Cheers

  5. Tom says:

    I tried making the vanilla cashew cream in my food processor instead of in a blender because I was a little scared of what the nuts would do to my blender. It tasted delicious but the texture was a little ‘floury’–the cashews didn’t go smooth.

    Did anyone else have this problem using a blender?

    • Lily says:

      Hi Tom, didn’t have that problem. I followed the instructions to soak the cashews overnight and poured half a cup of liquid when processing. If you didn’t soak the nuts then I could imagine it being ‘floury’.

    • Hey Tom – you can’t make cashew nut cream in a food processor….it won’t be smooth and creamy. You need a high performance blender like a Vitamix that will make it smooth, silky and delicious.

  6. Marilyn Andrew says:

    Divine!!!Served this for breakfast this morning as a treat for my wonderful husband. He was so impressed. He loved it and it looked exquisite on the plate. I will definitely be serving this one again.

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