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
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.