Roasted peaches with vanilla-cashew sauce and crunchy nut topping

Ingredients:

For the vanilla cashew sauce:

• 100g cashew nuts, soaked overnight or for 4 hours in hot water

• 1 pinch of Bourbon vanilla

• Zest and juice of ¼ lemon

• 1 cup rice milk

• 1 tbsp honey

For the crunchy topping:

• ¼ cup chopped almonds

• ¼ cup chopped walnuts

• ¼ cup sunflower seeds

• ¼ cup chopped dates

• 1 tbsp sesame seeds

• 1 tbsp peanut butter or other nut butter

• 2 tbsp maple syrup

• 1 tsp Tola Spice Mix

For the peaches:

• Ripe peaches, thickly sliced

• Ghee for frying

To refine:

• Madhura Spice Mix

Preparation:

1. Vanilla Cashew Sauce

Drain the soaked cashews and blend them together with vanilla, lemon zest, lemon juice, rice milk, and honey until creamy. Set aside.

2. Crunchy topping

Mix all the dry ingredients (nuts, seeds, dates, sesame seeds) in a bowl.
Then add nut butter, maple syrup, and Tola Spice Mix. Mix everything well until the mixture is evenly coated.
Place on a baking sheet lined with parchment paper and bake in the oven at 160°C until the mixture is dry and lightly toasted. Let cool.

3. Fry the peaches

Cut the peaches into thick slices.
Heat ghee in a pan and fry the peach slices until golden brown and soft. Then set aside.

4. Serving

Arrange the fried peaches on a plate.
Drizzle generously with the vanilla cashew sauce.
Sprinkle the crunchy nut and seed topping over the top.
Finally, add a touch of Madhure Spice Mix for a harmonious aroma.

5. Enjoy & Share

Immerse yourself in this taste sensation – where sweet peaches meet creamy cashew vanilla sauce and a crunchy topping.
Let the flavors dance on your tongue!
We look forward to your feedback – how did you enjoy this little Ayurvedic-inspired journey?