Autumn Fruit Bowl & Cashew Cream

📝 Ingredients

• 60 g plain cashew nuts (unsalted)
• 150 g silken tofu (½ of a 300 g pack)
• 3 tbsp cold water
• 1 tbsp maple syrup
• ½ tsp vanilla extract
• 1 pear (about 180 g)
• 1 apple (about 160 g)
• 150 g grapes
• ½ lemon (juice)
• 50 g rolled oats
• 1 pinch of ground cinnamon

🍴 Utensils

• Heatproof bowl
• Frying pan
• Chopping board and knife
• Colander
• Stick blender or blender
• 2 serving bowls

📖 Steps

1. Put the cashews in a heatproof bowl, cover them with boiling water and leave to soak for 15 min (or overnight in cold water in the fridge). Once softened, they blend into a perfectly smooth cream.
2. Meanwhile, tip the oats into a dry frying pan with the cinnamon and toast over a medium heat for 4 to 5 min, stirring constantly, until golden and smelling nutty. Tip them straight onto a plate: they crisp up as they cool.
3. Wash the fruit. Quarter the pear and apple, remove the core and pips, then cut the flesh into 1.5 cm dice without peeling. Immediately drizzle with lemon juice and toss: it stops the fruit from browning.
4. Halve the grapes and remove any pips. Add them to the diced pear and apple and toss gently to coat well in the lemon juice.
5. Drain the cashews in a sieve and rinse them. Blend with the drained silken tofu, cold water, maple syrup and vanilla for 2 to 3 min, scraping down the sides, until you have a smooth cream that coats the back of a spoon.
6. Taste the cream and blend for 1 min more if it still feels grainy on the tongue: it should have the texture of a stirred yoghurt. It thickens slightly as it rests in the fridge, making it even more indulgent.
7. Divide the fruit between 2 bowls, top with the cashew cream and sprinkle with the toasted oats just before eating so they stay crunchy. Serve immediately, or keep the fruit, cream and oats separately in the fridge until the next day.