Ingredients
Directions
Make the caramel sauce: Add all ingredients to a blender or food processor and blend until a paste-like consistency.
Make the cashew cream: Drain and rinse the soaked cashews.
Place cashews, plant-based milk, ¼ cup of the caramel, vanilla, and salt (if using) into a blender or food processor.
Blend until smooth.
Divide the spiralized apples between two plates.
Top with caramel sauce.
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!).
Sprinkle nuts around the plate.
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
Directions
Make the caramel sauce: Add all ingredients to a blender or food processor and blend until a paste-like consistency.
Make the cashew cream: Drain and rinse the soaked cashews.
Place cashews, plant-based milk, ¼ cup of the caramel, vanilla, and salt (if using) into a blender or food processor.
Blend until smooth.
Divide the spiralized apples between two plates.
Top with caramel sauce.
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!).
Sprinkle nuts around the plate.
With a fork, twirl the apple in the cashew cream and nuts before taking each bite.
