Are you searching for the perfect party treat? Look no further than our Cashew Cream Stuffed Strawberries! Whether it’s an intimate dinner gathering, or a wild game night, appetizers are always sure to impress, and our recipe is no exception. Perfectly creamy, delightfully vegan, and impeccably sweet, this Cashew Cream Stuffed Strawberries recipe is one treat that will keep people coming back for more! Our only note? Be sure to make extras because this dip will disappear as quickly as it appears!
We love how decadent and healthful this recipe is, but the thing that we are most excited about is the nutrition content. Not only does this cream make for a great party food or everyday dessert, it also contains a healthy dose of cashews, which are a heart healthy nut. Cashews contain about 66% heart healthy monounsaturated fats, and have a lower fat content than other nuts. In fact, studies have shown that eating foods which contain monounsaturated fats may be beneficial for blood glucose levels and insulin responses, which is important for those with diabetes (1). Along with blood glucose improvements, monounsaturated fats have been shown to help reduce triglyceride levels, as high triglyceride levels are associated with an increase for heart disease (2). With these heart-healthy benefits, eating dessert has never felt so good! This delicious recipe also falls into the heart-healthy dessert category, so don’t be afraid to enjoy! The next time you want to use a fun dip with a meal, give this recipe a shot–the delicious flavors and amazing nutrition benefits are sure to leave you and your loved ones smiling for hours.
Have some leftover soaked cashews? Good news! We have a variety of different recipes to use them! Soaked cashews can be made into a sweet or savory dish. Check out some of our recipes featuring soaked cashews below!
Triad to Wellness is a nutrition consultant for the Sorghum Checkoff. We were not compensated for this post; all opinions are our own. (1) Christiansen C, Hermansen K, Lauszus FF, et al. Differential effects of saturated and monounsaturated fat on blood glucose and insulin responses in subjects with non-insulin-dependent diabetes mellitus. The American Journal of Clinical Nutrition. 1996 Feb;63(2):249-53. https://www.ncbi.nlm.nih.gov/pubmed/8561067#sthash.aoYhfpVw.dpuf
(2) Etherton TD, Fishell V, Hargrove RL, et al. High-monounsaturated fatty acid diets lower both plasma cholesterol and triacylglycerol concentrations. The American Journal of Clinical Nutrition. 1999 Dec;70(6):1009-15. https://www.ncbi.nlm.nih.gov/pubmed/10584045#sthash.aoYhfpVw.dpuf.