This is a light, floral, refreshing summer treat that is vegan and gluten-free.
You can find more delicious recipes from Nielsen Massey here.
Ingredients:
- 120ml organic cashew milk
- 2 tablespoons organic chia seeds
- 1 organic banana
- 75g organic sliced strawberries
- half a teaspoon of Nielsen-Massey Rose Water
- 1 green cardamom pod
- 80ml organic cashew milk
- A few chopped pistachios
- Chia seeds
- Fresh coconut shavings
Method:
1
Mix cashew milk and chia seeds together, then cover with cling film and chill overnight
2
Chop a few pistachios and set aside
3
In a food processor, mix frozen banana, frozen strawberries, rose water, cardamom pod and cashew milk and pulse until a creamy, smooth texture is formed
4
Take the chia pudding from the fridge and mix gently. The pudding should be thick.
5
Add the contents to a serving bowl and top with the frozen strawberry smoothie.
6
Garnish with pistachios, chia seeds and fresh coconut shavings.
Biona Chickpea, Tomato and Harissa Stew with Herby Vegan Yoghurt
Ready in just 20 minutes, you’ll have a warming plant-based dish on the table in no time.
Yummy Veggie Soup
Warm up with a bowl of Yummy Veggie Soup. A comforting and nourishing recipe that brings together a medley of vibrant vegetables in a rich broth.
Caponata Pasta
This authentic Italian dish can be served hot or cold! Vegetarian and easy to make.
