sweettreats
62 VegNews SUMMER 2019
Fruity Cashew
Cream Popsicles
Avocados and cashews provide a
super-creamy twist to the classic frozen
fruity dessert, while fun flavor pairings
make them really pop. For an adult version,
add a splash of tequila.
Makes 6 popsicles
For the cashew cream base:
1 / 2 cup raw cashews
1 / 3 cup avocado
1 / 2 cup water
5 tablespoons agave nectar
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 / 16 teaspoon salt
For strawberry-mint popsicles:
1 cup chopped strawberries
2 teaspoons agave nectar
1 teaspoon minced fresh mint
For peach-basil popsicles:
1 cup chopped peaches
1 teaspoon agave nectar
1 / 2 teaspoon minced fresh basil
For matcha-blueberry popsicles:
2 teaspoons agave nectar
1 teaspoon matcha tea powder
1 cup blueberries- For the cashew cream base, soak
cashews in boiling water for 30 minutes.
Drain and rinse cashews with cold water. - Into a blender, add cashews, avocado,
water, agave, lemon juice, vanilla, and salt,
and purée at high speed until completely
smooth, scraping down sides as needed.
Have ready 6 3-ounce popsicle molds.
Follow instructions below depending on
preferred flavor. - For strawberry-mint popsicles, add 2
heaping tablespoons cashew cream base
to each mold. Tap mold gently on a hard
surface. In a small bowl, mash together
strawberries, agave, and mint until a
preserve-like consistency is reached. Add
1 heaping tablespoon strawberry mixture
to each popsicle mold, then fill molds
completely with remaining cashew cream
base. Tap molds to settle and freeze for at
least 4 hours. - For peach-basil popsicles, add 2 heaping
tablespoons cashew cream base to each
mold. Tap mold gently on a hard surface.
In a small bowl, mash together peaches,
Perfect
Pop
Chilling poolside has never been cooler,
thanks to these dreamy, fully customizable,
cashew-avocado popsicles.
Don’t forget the chocolate dip!
recipe & photo by JACKIE SOBON