Lemon Cardamom Cream With Blackberries

Joanna Brown

Lemon Cardamom Cream With Blackberries

Light but rich and decadent, this lemon cream will be your new favorite dessert.

Serves: 2

We love lemons, and we love cashews, which explains why we’re combining these tasty ingredients with warming cardamom for a luscious cream that’s good all year long. You’ll love the fact that the cashew cream provides an easily digestible plant-based protein, while the lemon supports the digestion of those proteins. To make this dessert even more delectable, we’ve added sweet blackberries for the ultimate after-dinner indulgence.

What you need:

¼ cup lemon juice
2 tablespoons lemon zest (reserve 1 tablespoon for garnish)
¼ cup agave
1 cup soaked raw cashews (3-4 hours in room-temperature filtered water)
1 teaspoon ground cardamom
¼ cup blackberries

What you do:

  1. Into a food processor or high-powered blender, place lemon juice, 1 tablespoon lemon zest, agave, cashews, and cardamom. Blend approximately 2 minutes (or until fluffy and smooth).
  2. Into serving bowls, pour mixture and chill in the refrigerator 10 minutes.
  3. Top mixture with reserved zest and fresh blackberries, and serve.
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