Nuts are our ingredient of the season. We’ve been using them for sweets, drinks, snack bars and savory condiments!

Yesterday was the cake, and today we’re going to share a recipe for the cashew cream that we served at the party. If you’ve been paying attention, then you’ve noticed that we published a cashew crema recipe last week. Today’s cashew cream recipe is very similar, but rather than a savory condiment, this is a lightly sweet dip that’s perfect when paired with fruit.

First an aside : two weeks ago while Sarah was visiting, there were many moments when our response to someone or our contribution to the conversation was exactly the same (wether we were responding with a grunt, a laugh, an “ooh”, or with actual words like “no way”). It was equally hilarious and spooky. And our cashew cream recipes are yet another example of us wanting to do the exact same thing at the same moment, let’s ignore the fact that it involved nuts and our mom would suggest that we’re both a bit nuts. 

As with the cake, one of my primary objectives when planning the menu was to keep things simple. One of the things I knew I wanted to include for our fruit-loving kiddo was a fresh fruit platter with dip. Growing up, our parties often included a delicious, cream cheese-based dip for fruit. I still love that dip (and am craving it a bit since we didn’t make it for this party!), but I thought it would be great to branch out and come up with an alternative dip for the times we want something different.

I found this recipe on the Whole Foods site and followed it to a T. As you can see from the photos, we paired it with fresh strawberries (Driscolls for the flavor win!) and grapes. To get a really smooth texture, we ended up using a blender. At first we tried the food processor, but when it was still a bit grainy we transferred everything to a blender. The final results were so delicious, getting rave reviews from every one that tried it!