Try these tasty treats. They are perfect for summer picnics and special occasions. And vegan friends and relatives will love them.
Makes 3 small ramekins. We re-use the glass ones from Gu.
190g cashew nuts
1 tbsp. vegan margarine
1 to 2 tbsp. maple syrup
150g Creamy Violife – original flavour (cream cheese substitute)
1 tbsp. icing sugar
1 tbsp. caster sugar
1/4 tsp. Vanilla essence
1 tbsp. soya milk
strawberries to decorate
1 tbsp. maple syrup to drizzle over strawberries.
For the Base:
Roast the cashew nuts in the oven at 190C for 5 to 10 minutes. Keep checking and remove from the oven when the nuts have turned light brown. They easily burn, so keep an eye on them.
Whizz the cashew nuts in a food processor. Add the margarine and maple syrup.
Spoon the mixture into glass ramekins and place in the fridge to cool.
For the topping.
Cream all the ingredients together and spoon on top of the base.
Slice the strawberries and place on top of the cream mixture. Drizzle the maple syrup over the top.
Delicious! And very quick to make. The cashew nut base makes a change from biscuits and is healthier.