Stewed Apples with Chai-Spiced Cashew Cream

1. 1

   Make the Cashew Cream Drain the soaked cashews and blend in a food processor along with 1/4 cup filtered water, 1 teaspoon cinnamon, ginger, nutmeg and cloves.

2. 2

   Blend until smooth and add more water (1 tablespoon at a time) until creamy and thick.

3. 3

   Set aside.

4. 4

   Meanwhile, Make the Apples Add the apples, 1 tablespoon water, brown sugar and 1 teaspoon cinnamon to a small saucepan.

5. 5

   Bring to a boil and then reduce to a simmer, stirring often, for 7 to 10 minutes or until the apples are tender and soft.

6. 6

   Transfer apples to 2 plates and top with big spoonfuls of the cashew cream.

* Per serving · 4 servings · Values may vary.

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