Blueberry Cashew Mousse

Blueberry Cashew Mousse

Compared to other fruits and vegetables, blueberries have one of the highest levels of antioxidants. The main antioxidant in blueberries is a flavonoid called anthocyanin, which gives blueberries their bright blue color. This vibrant mousse is a delicious treat but could also be served for breakfast. To accommodate a nut allergy, test silken tofu instead of cashews for the creamy base. 

Serves 6

Soak 1 cup raw, unsalted cashews in water for 30 minutes. Drain the water and add the cashews to a high-powered blender. Add 1 cup blueberries (defrosted and drained if frozen), ¼ cup canned coconut cream, 2 Tb maple syrup, the juice of 1 lemon, the zest of ½ lemon, ¼ tsp vanilla extract and ¼ cup hot water. Blend until smooth. Refrigerate for at least 30 minutes before serving. Garnish with additional blueberries and shredded coconut (optional).