fruit salad with nut cream

serves 2

1 small banana, chopped

6 large strawberries, hulled and chopped

40 g (1½ oz/¼ cup) blueberries

2 kiwi fruit, chopped

185 g (6½ oz/1 cup) chopped red papaya

1 small mango, diced

90 g (3¼ oz/½ cup) seedless red or green grapes

2 passionfruit, pulp removed

NUT CREAM

80 g (2¾ oz/½ cup) unsalted raw cashews or almonds

60 ml (2 fl oz/¼ cup) non-dairy milk, such as oat, almond, rice or coconut milk

To make the nut cream, put the cashews in a small bowl and pour over 60 ml (2 fl oz/¼ cup) water. Cover with plastic wrap and refrigerate for at least 1 hour or overnight. Drain the nuts.

Put the nuts and milk in a food processor and process until well combined and smooth. Transfer to a bowl, cover and refrigerate until required.

To make the fruit salad, put the banana, strawberries, blueberries, kiwi fruit, papaya, mango, grapes and passionfruit pulp into a serving bowl and toss gently to combine. Serve the fruit salad with a dollop of the chilled nut cream on top.

Any leftover nut cream can be stored in an airtight container in the refrigerator for 1 day.

Note: When you are making the nut cream you can replace 40 g (1½ oz/¼ cup) of the nuts with macadamia nuts. You can also add a few drops of natural vanilla extract to the milk if you prefer a slightly sweeter flavour.