Watermelon “Pizza” with Berries & Lemon Cashew Cream

Recipe by Lisa Markley, MS, RDN, co-author of the #1 best selling Essential Thyroid Cookbook

This fresh and fruity dessert appeals to kids of all ages and is great to take to summertime cookouts, picnics, and parties. 

Ingredients

Watermelon
1½ cups assorted berries (blackberries, raspberries, blueberries, and/or sliced strawberries)

Lemon Cashew Cream

1 cup raw cashews, soaked 2 to 4 hours
1/3 cup water, plus more if desired
1 teaspoon lemon zest
1-2 tablespoons lemon juice
2 tablespoons raw local honey
1 teaspoon vanilla extract
Pinch of sea salt 

Preparation

  1. Cut two large round slices about 1-inch thick from the center of the melon. 
  2. For the Lemon Cashew Cream, drain and rinse soaked cashews and place in a blender with water, lemon zest, lemon juice, honey, vanilla, and sea salt. Blend on high for 45-60 seconds until smooth and creamy. Thin with additional water a teaspoon at a time, if desired. 
  3. Spread lemon cashew cream out evenly on round watermelon slices. Decorate with strawberries and blueberries.  

Cook’s notes: For a nut-free variation, substitute cashews with unsweetened coconut milk yogurt and omit water. 

 

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Comments

Hi, I'm intolerant to cashews and coconut.  is there a different nut I could use instead of the cashews in this recipe and others?   Thanks for your help.  Kind regards, Yvonne

Hi Yvonne,

Thank you for your question. I have not tested the recipe with macademia nuts, but they might be a worthy substitute. They would still be best to soak ahead of time like the cashews. If you can tolerate dairy, plain yogurt would be another option. Lastly, Kite Hill makes a delicious non-dairy cream cheese from almond milk that would be good in this recipe, too. Just whip the lemon zest, juice, honey, and salt into the creamy base of your choosing and dollop it on the watermelon. If you try any of these suggestions, please report back and let us know how they turned out. Enjoy!!

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