Ingredients
Units
Scale
- 1/3 cup lime juice (from freshly squeezed limes)
- 1 cup unsalted, unroasted (raw*) cashews, soaked overnight or quick-soaked
- 2 large avocados (or 3 small), pitted and flesh scooped out
- 1/4 cup raw honey**, or real maple syrup
- 1/2 cup filtered water (more or less to blend smooth)
- 1/4 teaspoon sea salt
- 1/4 – 1/2 teaspoon freshly grated ginger (optional, but recommended)
- 1 teaspoon lime zest, for garnish
Instructions
- Zest the lime and set aside for garnish.
- Blend the rest of the ingredients in a high-speed blender, such as a Vitamix, until smooth. I find a high-speed blender to be the best tool to get this mousse smooth.
- Spoon into ramekins or serving dishes (I used mini martini glasses here) and top with a pinch of lime zest for garnish.
- Serve immediately or refrigerate. Will keep in the refrigerator up to 24 hours and freezes well.
- Serving size: about 1/4 to 1/3 cup.
Notes
How to soak cashews: You can choose to soak your cashew nuts overnight; otherwise you can do a quick soak, where you use hot water and soak for 1 hour.
*Technically cashews are never raw because they’re steamed to remove a toxic coating before packing. In this instance, raw means not roasted and not salted.
**I prefer raw honey in this dish as the floral notes of the honey complement the lime and texture of the dish. Use 100% real maple syrup to make this dish completely vegan if desired.