Bionicos (Mexican fruit salad bowls)
[Vegan]

For the Cashew Cream:

1. Soak the cashews in room temperature water for around 12 hours, or overnight (they should be very soft and split easily). Next, drain the cashews and place them in a blender with the plant milk, lime juice, and sugar. Blend on high until completely smooth, about 3-10 minutes depending on your blender. Make sure to stop and scrape down the sides a few times. Transfer to your fridge to chill while you prep the fruit.

For the Fruit:

1. Peel and cube the papaya, pineapple, watermelon, and honeydew into ½-inch cubes. Slice the grapes into halves. Add all the fruit to a mixing bowl and give it a stir. Cover and transfer to your fridge until you are ready to serve.

For the Assembly:

1. When you are ready to eat your bionicos, layer a scoop of fruit, then some cashew cream, then more fruit, and so on. Top with granola, chopped pecans, raisins, coconut shreds, and/or agave syrup. Happy eating!