Make the caramel sauce: Add all ingredients to a blender or food processor and blend until a paste-like consistency.
2
Make the cashew cream: Drain and rinse the soaked cashews.
3
Place cashews, plant-based milk, ¼ cup of the caramel, vanilla, and salt (if using) into a blender or food processor.
4
Blend until smooth.
5
Divide the spiralized apples between two plates.
6
Top with caramel sauce.
7
Garnish each plate by drizzling a ring of vanilla cashew cream around the edge of the plate (about 1-inch in width, but the amount of cashew cream is really up to you!).
8
Sprinkle nuts around the plate.
9
With a fork, twirl the apple in the cashew cream and nuts before taking each bite.
Chef's Notes
Substitutions Instead of apples use pears.
Nut-free Use sunflower seeds in place of cashew seeds.
Use hemp seed, pumpkin seeds, or sunflower seeds in place of walnuts or pecans.
Ingredients
Caramel sauce
1cupdates (soaked in water for 2 hours)
¾cupwater (from the dates)
1tspvanilla extract
¼tspcinnamon
2pinchessalt (optional)
Cashew Cream
1cupcashews raw (soaked for 4–6 hours)
½cupplant-based milk (plain, unsweetened)
¼cupcaramel sauce (from above)
1 ½tspvanilla extract (preferably alcohol-free)
1pinchsalt (optional)
2organic apples, medium (cored and spiralized)
½cupwalnuts (or pecans, chopped)
Directions
1
Make the caramel sauce: Add all ingredients to a blender or food processor and blend until a paste-like consistency.
2
Make the cashew cream: Drain and rinse the soaked cashews.
3
Place cashews, plant-based milk, ¼ cup of the caramel, vanilla, and salt (if using) into a blender or food processor.
4
Blend until smooth.
5
Divide the spiralized apples between two plates.
6
Top with caramel sauce.
7
Garnish each plate by drizzling a ring of vanilla cashew cream around the edge of the plate (about 1-inch in width, but the amount of cashew cream is really up to you!).
8
Sprinkle nuts around the plate.
9
With a fork, twirl the apple in the cashew cream and nuts before taking each bite.
