For The Strawberries:

• 1 lb fresh strawberries , halved or quartered if very large

• 1/4 cup maple syrup

• 1/4 teaspoon vanilla bean powder , (use vanilla extract if that is all you have but the flavor will not be as good)

For The Vanilla Bean Cream:

• 1 cup soaked raw cashew nuts (measurement is for the dry nuts before soaking / soak for at least 2 hours)

• 1/2 cup non dairy milk (I used my homemade cashew milk)

• 1 teaspoon apple cider vinegar

• 2 tablespoons lemon juice

• 1 teaspoon vanilla bean powder (can use 1 teaspoon vanilla extract but the flavor will not be as good)

• 1 tablespoon maple syrup (optional)

Instructions For The Strawberries:

1. Preheat your oven to 350 degrees F

2. Wash and allow your strawberries to dry, or pat them dry gently with kitchen paper

3. Put the strawberries into a bowl and sprinkle over the vanilla bean powder then the maple syrup.

4. Stir well so they are all coated

5. Use a good non-stick baking tray or line a tray with a silpat

6. Pour the strawberry mixture onto the tray and spread them out well.

7. Place the tray in the oven.

8. After 30 mins carefully turn each strawberry over. I used a fork and a spoon to do this.

9. Put back in the oven and cook for another 15 minutes.

10. Remove from the oven and allow to cool.

Instructions For The Vanilla Bean Cream:

1. Add all the ingredients to a high powered blender.

2. Blend / process until completely smooth.

3. Serve the strawberries with the vanilla bean cream.

4. Enjoy!