Broiled Peaches and Plums with Vegan Cinnamon Cashew Cream - Plants-Rule

nbsp; Medium | Servings: 8| Ready In: 5 minutes + soaking overnight | Yield: 1 cup Cashew Cream Cashews are soaked overnight and pureed with dates and cinnamon for a creamy, dairy-free dessert sauce. This pairs well with the charred flavor from broiled stone fruit like peaches and plums. Serve this healthy, plant-based recipe for a light, summer treat. Make extra vegan cashew cream for using over other baked fruits or even Banana I-Scream! Ingredients 1/2 cup raw cashews, soaked overnight 8 Peaches, Plums, Nectarines, or other Stone Fruit 8 dates 1/2 tablespoon cinnamon 1 teaspoon Vanilla Extract 1/2 cup water How It’s Done: To soak the Cashews: Cover the cashews with a couple of inches of water and soak overnight (or at least 6 hours) in the fridge. To Broil the Stone Fruit: Preheat your oven to Broiler setting, “Hi”. Remove the pits of the fruit and cut into large wedges. Place the fruit, cut-side-up, on a baking sheet. Place in the oven, on the top rack, right under the broiler. Broil for 5-6 minutes. To make the Cinnamon Cashew Cream: While the fruit broils, drain and rinse the soaked cashews. Place the cashews into a high-speed blender. Add the dates, cinnamon, vanilla, and 1/2 cup fresh water. Puree for 1-2 minutes, until completely smooth. To finish the dish: When the fruit is lightly charred, remove from the broiler. Plate the fruit and drizzle with Cashew Cinnamon Cream. Serve immediately. Chef Katie’s Tips: Other Flavor Variations: This Cashew