Chantelle Nicholson’s vegan recipe for strawberries with cashew cream and Thai basil granita | The new vegan

Chantelle Nicholson’s vegan recipe for strawberries with cashew cream and Thai basil granita | The new vegan

Fresh strawberries, cool cashew cream and an icy granita are an irresistible combination

I find strawberries and basil a rather irresistible combination, and I’m also a sucker for the contrast of a bowl of room-temperature berries with an ice-cold granita, perhaps with a dollop of something creamy to round things off. And that’s where the inspiration for today’s recipe came from. The cashew cream and the granita keep for a good couple of weeks, too, so make extra and you’ll have some to hand the next time a punnet of luminescent strawberries catches your eye.

Chantelle Nicholson is chef/patron of Apricity, London W1

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