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Strawberry and Cashew Pudding
Serves4
Cooking time
30m
Lusciously layered and naturally vibrant, these Strawberry and Cashew Puddings make a delightful dessert that feels both wholesome and indulgent. A bright strawberry compote forms the base, topped with a smooth, creamy cashew blend that sets into a beautifully silky finish. They’re simple to prepare, visually striking and perfect for sharing. A lovely way to celebrate the sweetness of strawberries.
Ingredients
2250g Driscoll's strawberries, chopped, plus extra to garnish
½ tsp agar agar powder
4 tbsp caster sugar
½lemon zest and juiced
2 cups cashews, soaked for 2 hours in warm water
3 tbsp nut butter of your choice
1½ cups of nut milk of your choice
Mint, to garnish
Method
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Compote
Place 400g of the strawberries into a pot with half the sugar and a squeeze of lemon and cook with the lid on for 5-10 minutes until the strawberries break down into a compote. Use a stick blender to blend until smooth. While still hot, add the agar agar and whisk through.
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Dividing compote
Divide into clear glasses or jars. And chill while the pudding is being made.
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Pudding mixture
Place remaining sugar, lemon zest, drained cashews, nut butter and milk into a blender and blend until smooth, thick and creamy.
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Assemble
Portion over the set strawberry mixture and return to fridge to set for an hour before serving with extra freshly chopped Strawberries and mint.
