Ingredients:
- For the Creamy “Cheesecake” Dressing:
- 1 cup raw cashews (soaked in water for at least 4 hours or overnight)
- 1/4 cup coconut milk (full-fat for creaminess)
- 1/4 cup maple syrup or agave nectar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Fruit Salad:
- 1 cup strawberries, hulled and sliced
- 1 cup blueberries
- 1 cup raspberries
- 1 cup pineapple chunks
- 2 kiwis, peeled and sliced
- 1 banana, sliced (optional, add just before serving to avoid browning)
Instructions:
- Prepare the Cashew Cream:
- Drain and rinse the soaked cashews.
- In a high-speed blender, combine the soaked cashews, coconut milk, maple syrup, lemon juice, vanilla extract, and a pinch of salt.
- Blend until smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure everything is well blended.
- Taste and adjust sweetness or lemon juice if needed.
- Prepare the Fruit Salad:
- In a large mixing bowl, combine the strawberries, blueberries, raspberries, pineapple chunks, and kiwi slices.
- If using, add the banana slices just before serving to prevent them from browning.
- Combine the Salad:
- Pour the creamy cashew mixture over the mixed fruit.
- Gently fold the mixture until the fruit is well coated with the “cheesecake” dressing.
- Chill and Serve:
- For best results, chill the salad in the refrigerator for at least 30 minutes before serving.
- Serve cold and enjoy!
Tips:
- Make Ahead: The cashew cream can be prepared a day in advance and stored in the refrigerator.
- Customize: Use any combination of your favorite fruits. Berries and tropical fruits work particularly well in this recipe.
- Garnish: For added texture and flavor, garnish with a sprinkle of granola or chopped nuts before serving.
