Grilled peaches make a great summer dessert. This recipe for grilled peaches and cream makes a great vegan and dairy free option.
As the namesake of my website, it only feels right to highlight peaches! When peaches are in season in Georgia, they are amazing. Of course peaches are great to to just eat as a snack, but grilling them takes the flavor to the next level. Grilled fruit makes a great summer snack or dessert. So, I love these grilled peaches and cream on a hot summer day..
I love desserts that aren’t too sweet and have some more complex flavors, so peaches, ricotta, and balsamic glaze is right up my alley. So, I decided to make a dairy-free version for for our vegan and diary-free friends to enjoy. Looking for a different type of plant-based dessert, check out these banana muffins!
Making Cashew Cream
I know that some people are sick of cashew cheese substitutes, but I love the flavor of cashews! Cashew cream is such a blank slate that can be flavored in so many ways. The key to making a creamy cashew blend is to use a high-speed blender like my beloved Vitamix. High-speed blenders are an investment, but they really make a difference in terms of blending nuts and leafy greens. If you make a lot of smoothies or nut butters, it may be worth the investment.
If you don’t have a high speed blender, you can soak your cashews. You can place your cashews in boiling water for 10-15 minutes, or in room temperature water overnight. Then, you can drain off the water. You’ll notice that the cashews have puffed up, and they’ll be softer. Next, add them to the blender with with fresh water and blend until creamy. If you’re using salted cashews, your cream may have some flavor. If you’re using unsalted cashews, then you’ll want to salt your cream to taste. You could also add some vanilla extract or vanilla paste to give it more of a dessert flavor.
Grilled Peaches and Cashew Cream
Ingredients
- 1 cup cashews
- ½ cup water
- ¼ tsp salt
- 3 peaches
- ½ tbsp olive oil
- 2 tbsp balsamic glaze
- 1 tbsp chopped mint
Instructions
- To make the cashew cream, add the cashews, water and salt to a high speed blender. Blend on high until smooth and creamy. Slowly add more water if the mixture is too thick.
- Cut the peaches in half around the pit, and slowly twist the two halves to separate. Remove the pit and coat each side with olive oil.
- Using a grill, grill pan, or panini press, put the peaches cut side down and cook until there are nice grill marks. The time will very depending on the heat of the device you use. Flip the peaches if cooking on a grill or grill pan to cook both sides.
- To assemble, add a scoop of the cashew cream to the middle of the peach and drizzle balsamic glaze on top. Garnish with mint leaves.
Notes