Mixed berries with apple cider vinegar and cashew cream recipe

Berry bowls with apple cider vinegar and cashew cream.
Berry bowls with apple cider vinegar and cashew cream. Photo: Supplied

These breakfast bowls from wholefoods chef and health coach Lee Holmes of superchargedfood.com are the perfect homemade breakfast in bed. By happy coincidence they also make a wonderful dessert.


440g (2 cups) fresh berries

4 tsp apple cider vinegar

45g (⅓ cup) slivered almonds

For the cashew nut cream

155g (1 cup) raw cashew nuts

170ml (⅔ cup) filtered water

8 drops stevia liquid

1 tsp alcohol-free vanilla essence (optional)


Make the cashew nut cream the night before. To make the cashew nut cream, place all the ingredients in a food processor and whizz until smooth and creamy. Add a little more water if the mixture isn't smooth.

Divide the berries between two small bowls.

Pour 2 teaspoons of apple cider vinegar over each bowl, top with slivered almonds and cashew nut cream and serve.

Note: The cashew nut cream can be stored in a covered container in the fridge for up to one week. You can substitute the same quantity of almonds, sunflower seeds, macadamias or hazelnuts for the cashews.