Gluten Free Strawberry Shortcake with Raw Cashew Cream

In our parkside apartment, Saturdays are holy. We stumble out of our bright, quiet rooms and share a few words and cups of coffee and often, breakfast. We are glad to have a new roommate, GY, to share this ritual with. She is a bright and creative spirit with hair for miles and some of the best dance moves in South Brooklyn. She also happens to eat gluten-free, posing a new and exciting challenge to our diverse, collective palate. This weekend, I tested my amateur hand at gluten free biscuits. It seems I was missing a rather important component, xanthan gum, to hold everything together, but the biscuits were salvageable and I dressed them up with thick cashew cream and fresh strawberries. The biscuits were a bit savory and the cream not overly sweet, but I am not apologizing for making dessert for breakfast. That did happen.

Cashew Cream
2 cups raw cashews
cold water
2 tsp. agave nectar (optional)
1/2 tsp. vanilla (optional)

Place the whole or halved raw cashews in a blender and fill with just enough cold water to cover the tops of the cashews. Let this soak for a few minutes while you slice strawberries. Blend on high for 3-5 minutes, scraping the sides of the bowl occasionally. Add agave nectar and vanilla if you wish and blend again. Chill and serve!

Stay tuned for an improved gluten free biscuit recipe!

Enjoy,
NRG