Cashew Cream Avocado Slices

Serves: 4-8

Use Organic:

  • 1 cup cashews (soaked in water for 30 minutes)
  • ½ cup unsweetened rice milk
  • 2½ Tablespoons maple syrup
  • 1½ Tablespoons lemon juice
  • 1 Tablespoon Garden of Life Coconut Oil melted
  • 1 teaspoon rose water
  • 2 ripe avocados
  • ½ cup edible flowers

Directions:

  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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