I spent last Friday afternoon sweating in the midwest sun picking strawberries. There is just something special about freshly picked local produce. Eckert’s Country Store and Farms has forever ruined me for store brought berries. There’s just no point in wasting money or sacrificing flavor once you know what a fresh strawberry is meant to taste like. I got a mild sunburn, muddy feet and worked up an appetite sweating for my berries. ADVICE!! Sandals are not appropriate berry pickin attire.
This spring has been the season of the strawberry for me, thanks to Eckert’s. I had to get the most out of the short season so I may have gone a little strawberry crazy lately. I made a Vegan Strawberry Breakfast Cobbler inspired by my Gma Honey’s apple crisp. I made some Peanut Butter and Chocolate Chip Strawberry Surprise Cookies that my roommate said were maybe the best cookies she’s ever had! I made strawberry sorbet and strawberry lemonade smoothies and strawberry avocado salads. Check out my recent instagram posts if you need some inspiration for what to do with your strawberries.
For the Love of Spring
This here Strawberry Basil Vegan Cream Sauce just may be my favorite recipe I made recently.
- creamy and decadent without any dairy, thanks to cashews
- no added sugar, just the berries and one date, for the perfect amount of sweetness
- a little dash of balsamic vinegar, balances out the sweetness and adds some tang
Perhaps the most important part of this sauce is the salt and pepper though. Both help to round out the flavors and make it really something special. If you’ve never had pepper with strawberries before, you are in for a real treat. You can use black or pink peppercorns. It really doesn’t matter, I just thought the pink peppercorns looked really pretty cracked on top!
I hope you will try this sauce and love it as much as I do. Please tag your creations on Instagram @thefoodienurse and show me what you pour this on !
Eat yourself healthy,
- 6 strawberries, hulled
- ¼ cup raw cashews*
- 12 medium basil leaves
- 1 pitted date
- ½ tsp white balsamic vinegar (may use regular balsamic as well, sauce may not be as pretty pink)
- ¼ tsp sea salt
- ½ tsp crushed black OR pink peppercorns
- Blend all ingredients together in blender until smooth and creamy
- Garnish with some crushed black or pink peppercorns if desired for appearance
*Buy raw unsalted cashews with no oil
*Cashews pieces are generally cheaper than whole cashews