Vegan Strawberry Rhubarb Compote with Cashew Cream

It’s SugarSlam time in Bake and Destroysville which means I’m spending most of my time gathering up prize sponsors and plastering posters all over Chicago. Thankfully, I have a YUM recipe from Terry Walters, the world champion diva of the clean-eating movement to share! This healthy compote is simple, but fancy – and you can serve it with cashew cream, or just pour it over your favorite non-dairy ice cream.

Cashew Cream courtesy of Terry Walters

  • 2 cups apple juice
  • 2 cups lightly roasted cashews
  • 3 tablespoons maple syrup

In small pot, bring apple juice to boil and remove from heat. Place cashews and syrup in food processor. Turn on machine and slowly add juice to cashews and syrup until you achieve the desired texture (you may not need all of the juice). Refrigerate for 1 hour.

PS Don’t forget that I have a FREE gift & contest for everyone who pre-orders my book!