Berry Compote and Orange Mango Cashew Cream For Your Savory Treats

|Updated Sep 17, 2021

Patti Delgado

The perfect plant-based brunch is right around the corner with these healthy, sweet, savory, all-natural toppings made with fruits and spices: Orange and Mango Cashew Cream and Berry Compote to go with your pancakes, waffles, muffins, and more.

Before you start this recipe, prepare a day in advance because the cashews need to be soaked overnight. Then, when you make the cream, all you will need are your ingredients and a high-speed blender. Your kitchen will smell like an award-winning bakery with the aroma of fresh fruits, zesty spices, and sweet maple syrup. If you choose to make extra or have leftovers, store them in the fridge for up to 5 or 7 days and smear the cream on almost anything, or dip your pretzels in for a sweet snack.

The berry compote is simple to make, and the perfect recipe to have on hand for any brunch occasion, or even a random weekday when you're craving a sweet topping on your yogurt. All you will do is prep the berries, cook them for 5 to 8 minutes over medium-low heat, add your additional ingredients, mix, and serve.

Recipe Developer: Patti Delgado of Vibrant

Orange and Mango Cashew Cream

Ingredients

Soaked Cashews 1 cup
Pitted dates 2ea
Mango 1 TBSP
Cardamom 1/8 tsp
Orange Zest 2 TBSP
Orange Juice 2 TBSP
Maple Syrup 1 TBSP
Salt 1/8 tsp
Water 1/4-1/2 cup

Instructions

Soak 1 cup of raw cashews overnight. Drain and rinse cashews until water runs clear. In a high-power blender add cashews, pitted dates, mango, cardamom, orange zest, orange juice, maple syrup, salt, and 1/4 cup of water and begin to blend until smooth.
Slowly add the remaining water until you've reached a smooth consistency. Place in an airtight container. Will hold for 5-7 days

Berry Compote

Ingredients

Strawberry 1 1/2 cups
Raspberry 1 1/2 cups
coconut sugar 1 1/2 TBSP
orange zest 1 1/2 tsp
orange juice 1 1/2 TBSP
arrowroot flour/starch/powder 1 1/2 tsp

Instructions

Remove the tops to the strawberries and cut them in half, now measure out what you need and place it into a small saucepot, add raspberries, coconut sugar, orange zest, and orange juice. At medium-low heat bring the mixture to a simmer and stir, try not to break up the strawberries.
Cook for 5-8 minutes. In a small bowl add your arrowroot with 2-3 tsps of water and mix until slurry is combined and add to the compote, stir and cook for 1 min, remove from heat, cool and serve, or place in an airtight container. Will hold for 5-7 days.

Nutritionals: Servings 6