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Cashew Cream-Stuffed Strawberries [Vegan]

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These strawberry treats are a super easy dessert idea for your next get-together. They look adorable and only require you to scoop out a bit of the inside of a strawberry, stuff it with creamy cashew date cream, and top it with a blueberry! Simple! Not only does this trio of flavors taste perfectly balanced, light, and sweet, but they add a pop of color to your table.

Cashew Cream-Stuffed Strawberries [Vegan]

This Recipe is :

Dairy Free Vegan


  • 2 cups fresh strawberries, washed and dried
  • 2 cups fresh blueberries, washed and dried
  • 1 cup cashew date cream

For the Cashew Date Cream:

  • 1 cup raw cashews, soaked in cold water for 4 hours
  • 1 cup pitted dates, preferably Medjool, soaked in cold water for 4 hours
  • 1 tablespoon pure vanilla extract
  • 1-2 pinches ground cinnamon, to taste
  • Non-dairy unsweetened vanilla milk, for thinning


  1. Cut a thin slice from the bottom of the strawberries so that they stand upright. Remove tops of strawberries with a paring knife and gently scoop out some of the insides of the strawberries.
  2. Use a pastry bag with a decorative tip, or fill a plastic bag with one corner cut off, with cashew date cream.
  3. Fill the strawberries with the cream and top with a blueberry. Serve immediately, or cover and refrigerate until ready to use.

To Make the Cashew Date Cream:

  1. Soak cashews and dates separately in cold water for 4 hours.
  2. Drain cashew and dates. Add dates, cashews, vanilla, and cinnamon to a blender, or food processor fitted with S-shaped blade.
  3. Purée until creamy and smooth, adding a tiny bit of non-dairy milk if it’s too thick.
  4. Chill in refrigerator for a minimum of 1 hour, or until ready to use.






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