Berries and Whipped Cashew Cream

Berries and Whipped Cashew Cream

By: Rose Marie Jarry, Master Chef at Kronobar

10 minutes + 12h soaking time. 4 servings, vegan, raw, gluten-free

Simply blend cashews into a delicious dessert topping.


  • 1 cup fresh blueberries
  • 1 cup fresh strawberries
  • 1/2 cup pre-soaked raw cashews (12h +)
  • 3 tablespoons coconut milk
  • 4 tablespoons organic cane sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon egg white replacement powder (optional)


  1. Soak the cashews in water for a minimum of 12 hours. Keep them in the refrigerator during this process.
  2. Drain the cashews and blend them with all the other ingredients, except the fruits, on high speed. We want to have the smoothest texture possible.
  3. Place some fruits onto the serving plates and add a big tablespoon of the whipped cashew cream on top of them.
  4. Serve right away!