Strawberry and Cashew Puddings

Cook Time 30 minutes

Servings 4

Ingredients

500g strawberries, chopped, plus extra to serve 

½ tsp agar agar powder 

4 tbsp caster sugar

Zest and juice ½ lemon 

2 cups cashews, soaked for 2 hours in warm water 

3 tbsp nut butter of your choice 

1½ cups of nut milk of your choice

Mint, to garnish 

Method

Place 400g of the strawberries into a pot with half the sugar and a squeeze of lemon and cook with the lid on for 5-10 minutes until the strawberries break down into a compote. Use a stick blender to blend until smooth. While still hot, add the agar agar and whisk through.

Divide into clear glasses or jars. And chill while the pudding is being made.

Place remaining sugar, lemon zest, drained cashews, nut butter and milk into a blender and blend until smooth, thick and creamy.

Portion over the set strawberry mixture and return to fridge to set for an hour before serving with extra freshly chopped Strawberries and mint.