Cashew Cream Cup Cake

Cashew nuts are such delicious, nutritious, and versatile nuts. The creaminess of cashews makes them the king of cheesecake recipes. Most vegan and vegetarian recipes use cashew cream for a variety of drinks, shakes, cheeses, sauces for pasta, and delectable desserts. They can be enjoyed raw—naturally sweet and milky—or roasted for an irresistible flavor. Originally from Brazil, the cashew nut has found its way into many Indian gravies and is also a popular ingredient in Persian cuisine.

Did you know that the cashew fruit is one of the very few fruits with its seed growing on the outside? The nut is laborious to extract from the pod, and the sap from the pod is extremely toxic, which is why cashews are more expensive than other nuts. Rich in minerals and oils—including the amino acid tryptophan which boosts serotonin production—cashews help you feel good while providing fiber, heart-healthy lipids, and plant protein, all while being low in sugar. Copper, magnesium, and manganese are abundant, making them vital for energy production, brain function, immunity, and bone health.

This Vegan Cashew Cream Cup Cake melts in your mouth and is especially delightful with a subtle hint of sweet cherry on top. I first made this recipe during the cherry season in Portugal many years ago for friends and colleagues, and they were amazed by the blend of tangy lemon and a touch of ginger zest.