Recipes » Desserts » Gingered Applesauce With Cashew Cream & Crunchy Granola
T. Colin Campbell Center for Nutrition Studies
Gingered Applesauce with Cashew Cream and Crunchy Granola



  • 4 organic apples
  • 2 Tbsp apple juice
  • Pinch of sea salt
  • 1 tsp freshly squeezed ginger juice


  • Cashew cream (optional)
  • Granola
  • Fresh apple slices

Cashew Cream

  • 1 cup cashews, soaked overnight
  • Filtered water
  • 2 medjool dates
  • ½ tsp vanilla extract


  • 1. Drain the cashews and rinse with cold water. Transfer to a blender and add the dates and vanilla extract. Pour in half a cup of cold filtered water. Blend on high for 2 to 3 minutes, until very smooth and creamy. Add more water if too thick. The cream will thicken as it sits. Cover and refrigerate until ready to use.
  • 2. Wash and peel the fruit, remove the cores and slice them into bite-sized chunks.
  • 3. Place in a pot with a little filtered water or apple juice and add a pinch of sea salt. Simmer covered on a very low heat until the fruit is soft.
  • 4. When the apples are cooked, either mash with a potato masher or blend with an immersion blender.
  • 5. Stir in the fresh ginger juice and serve this delicious and easy dessert topped with cashew cream (optional), crunchy granola and a slice of apple.

Cooking Tips

  • 1. I make my own granola but for quickness you can purchase granola. Read the labels and look for a brand that does not add sugars.
  • 2. Remove the cashew cream for a more low-fat recipe.

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