Joanna Brown
Lemon Cardamom Cream With Blackberries
Light but rich and decadent, this lemon cream will be your new favorite dessert.
May 11, 2024
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:
- 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).
- Into serving bowls, pour mixture and chill in the refrigerator 10 minutes.
- Top mixture with reserved zest and fresh blackberries, and serve.
For more plant-based recipes like this, read:
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