This fav recipe is courtesy of @bryantterry and his Vegan Soul Kitchen cookbook. The creamy cashew topping is a rich and delicious introduction to the rest of this heart-healthy dessert.


4 Fresh Peaches

½ C. Balsamic Vinegar

½ C. Freshly squeezed orange juice

2 Tbs. Agave Nectar

For the Creamed Cashews

1 C. Cashews, soaked overnight

½ C. Water

In an upright blender, combine the cashews and water and blend until smooth.


Place the peaches cut side down in a large casserole dish.

In a medium-size bowl, combine the balsamic vinegar, orange juice, and agave nectar. Mix well.

Pour the marinade over the peaches and let them absorb it for 15 minutes.

In a large sauté pan over high heat, add the peaches, cut side down along with the marinade and cook for 3 minutes, until softened.

Remove the peaches to a plate.

Over high heat, continue cooking the marinade, stirring occasionally, until it reduces to a syrup, 3 to 5 minutes

For each serving, transfer two peach halves to a plate, add a dollop of Creamed Cashews, and drizzle some of the syrup over and around the peaches.


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