From Katherine Lambert, Clinical Nutritionist at Lotus Point Wellness
This is a recipe I created for clients who have to avoid dairy products and eggs, but it is yummy enough for everyone!
Makes 4 servings
2/3 cup raw cashews (soaked for 2 – 3 hours but preferably overnight)
¼ cup water
¼ cup coconut milk (canned, unsweetened)
1 Tbs Grade B maple syrup
pinch of sea salt
1 tsp vanilla extract
2 cups fresh raspberries (about 6 oz.) (Reserve a few to garnish)
Blend together all the ingredients in a high power blender or food processor until a thick but smooth consistency is reached. Add in a bit more coconut milk or water if needed. You can adjust the sweetness with a few drops of liquid stevia if needed.
Blend in the raspberries and chill for at least 1 hour.