Berries in Apple Cider Vinegar with Cashew Nut Cream



Berries in Apple Cider Vinegar with Cashew Nut Cream

Ingredients
• 440 g (151/2 oz/2 cups) fresh berries
• 2 teaspoons apple cider vinegar
• 45 g (11/2 oz/1/3 cup) slivered almonds

Cashew Nut Cream
Ingredients:
• 155 g (51/2 oz/1 cup) raw cashew nuts
• 170 ml (2/3 cup) filtered water
• 8 drops stevia liquid or 3-4 mejool dates
• 1 teaspoon alcohol-free vanilla essence (optional)

Method
1. To make the cashew nut cream, place all the ingredients in a food processor and whizz until smooth and creamy.

2. Add a little water if the mixture isn’t smooth. Divide the berries between two small bowls.

3. Pour 2 teaspoons of apple cider vinegar over each, top with slivered almonds and cashew nut cream, and serve.

Supercharged Tip:  Make the cashew nut cream the night before.  It can be stored in the fridge in a covered container for up to one week. You can substitute the same quantity of almonds, sunflower seeds, macadamias or hazelnuts for the cashews.

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