Fruit Soup with Fresh Fruit Salad and Silky Smooth Cashew Sauce

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Fruit Soup with Fresh Fruit Salad and Silky Smooth Cashew Sauce
MC
Meyer Canada

Servings:
4 Servings
Prep time:
00:15
Cook time:
00:10
1 Rating
5

By Fran Costigan Vegan, Low Fat, Gluten-free, Cholesterol-free This softly gelled fruit soup, topped with a healthy serving of fresh fruit and drizzled with a rich-tasting sauce, is elegant, easy, light and delicious. Agar, also known as kantan, is a natural mineral rich seaweed gelling agent that’s a healthy alternative to bovine gelatin. Agar has no taste or calories and is easily found in natural food stores

Ingredients

  • Fruit Soup
    2 tablespoons agar flakes
    4 cups mango, apricot or apple juice organic is best
    pinch fine sea salt
    1/2 teaspoon pure vanilla extract
    3 cups fresh fruit or berries for the Fruit Salad
    Silky–Smooth Cashew Sauce (recipe follows)
  • Silky Smooth Cashew Sauce
    1/2 cup cashews raw, unsalted
    3 tablespoons water
    3 tablespoons agave syrup
    1/2 teaspoon pure vanilla extract
    pinch fine sea salt

Instructions

  1. FRUIT SOUP

    Measure the agar into a medium saucepan. Pour in the juice but do not stir or heat. Set aside for 15 minutes or longer to allow the agar to soften. This helps the agar dissolve easily and thoroughly.
    Bring the mixture to a boil over medium heat. Uncover, reduce the heat to low and stir to release any bits of agar that may be stuck on the bottom of the saucepan.
    Add the salt, cover and simmer for 6 to 8 minutes, stirring a few times. Check the juice and the bottom of the saucepan for specks of agar. If necessary, stir and simmer longer, until the agar has completely dissolved. Remove the saucepan from the heat and stir in the vanilla extract.
    Refrigerate 2 to 3 hours, or until softly set. Stir before serving.
  2. SILKY SMOOTH CASHEW SAUCE

    Process the nuts in the bowl of a food processor fitted with the metal blade until they are very finely ground. Add the water and process 1 minute. Clean the sides of the bowl with a rubber spatula. Add the agave, vanilla and salt. Process another minute or until perfectly smooth. The sauce is ready to use but can be refrigerated in a covered container up to 4 days.