Plant Based Cherry and Cashew Cream Brownie


Plant-Based Brownie Method
  • Combine all ingredients in mixing bowl. 
  • Using a paddle, mix on low speed for 1 minute. 
  • Scrape and mix low speed for 1 minute. 
  • Deposit into baking tray. Bake 325°F in rack oven.

Vanilla Cashew Cream Method
  • Soak Cashews in water for 4 hours or overnight. 
  • Rinse and drain cashews well. Blend cashews, coconut milk, cane sugar, oil and salt in high speed blender starting on low speed. 
  • Increase to high speed and blend 2 minutes or until mixture is smooth, thick and warm. 
  • Add agar agar powder and mix another 2 minutes on high speed. 
  • Add vanilla and cream cheese and blend until smooth. 
  • Pour into container and cool to room temperature and then refrigerate

Assembly Method
  • Deposit 1500g brownie base into half sheet pan lined with baking paper and extender. 
  • Using piping bag, pipe Vanilla Cashew Cream over brownie base. 
  • Dot with Topfil Origins Michigan Cherry.

About this Recipe:

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