Banana Cashew Mousse



2 bananas, cut into chunks


1 ½ cups cashew cream (see below)


3 Tbsp pure maple syrup


1 Tbsp orange juice


1 pinch salt




Cashew Cream


Cover 1 ¼ cups raw cashews with 4 cups boiling water in large bowl.


Cover with clean kitchen towel and let stand 6 hrs.


Drain then blend in blender with 1/3 cup cold water for 5 minutes or until smooth and thick like sour cream.


Can be used in place of cheese, cream and sour cream.


Keeps in frig for 1 week.






Blend all ingredients in blender or food processor until smooth.


Divide evenly between 4 dessert bowls.










Small handful of cashew pieces.


½ banana, sliced thickly


1 Tbsp maple or brown sugar






Place bananas in small saucepan and sprinkle with sugar.


Sauté 2-3 minutes over medium until brown and glistening.


Place on top of mousse and sprinkle with cashew pieces.

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