Cashew Cream Avocado Slices

Loaded with healthy fats and yummy goodness, Chef Gwen's Cashew Cream Avocado Slices will be a winner at your next get-together or family meal.

Serves: 4-8


Use Organic if possible

  • 1 cup cashews (soaked in water for 30 minutes)

  • ½ cup unsweetened rice milk

  • 2½ Tbsp maple syrup

  • 1½ Tbsp lemon juice

  • 1 Tbsp Garden of Life Coconut Oil melted

  • 1 tsp rose water

  • 2 ripe avocados

  • ½ cup edible flowers


  1. Rinse off cashews and place in blender with rice milk, maple syrup, lemon juice, coconut oil and rose water and blend until smooth.

  2. Cut each avocado into 4 equal pieces, then pour cashew cream on top and garnish with edible flowers.

  3. Serve immediately.

  4. Cashew cream lasts one week in refrigerator.


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