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


  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.

Products in this Recipe


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