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Peaches With Vanilla + Cashew Cream


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!


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.

+ ingredients & methods +

ingredients (Serves 4)

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


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

+ notes & inspiration +
  • 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.
  • Use lush thick organic yoghurt or kefir in place of cream.


  • Use pistachio or ground LSA  in place of almonds.
  • Sprinkle peaches with cinnamon then roast peach halves in the oven until soft and collapsed slightly.  Serve warm with cashew cream and enjoy.
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