Fruit Carpaccio with plums, ginger lemon cream, and simple syrup is easy to make and 100% vegan, dairy-free, and simply delicious!
Plums are in season, and other than just eating them as is, I thought this healthy fruit carpaccio was a great way to enjoy them!
This raw recipe is inspired by Matthew Kenney, who has a wonderful flair for raw eats of all kinds. You can find the original recipe in his book called Entertaining in the Raw. (affiliate link).
Why We Love This Recipe!
Healthy + delicious. Made with simple whole food plant based ingredients, this vegan carpaccio recipe made with fruit is rich in fiber and nutritious. Plus, it’s yummy!
Easy to make. This fruit carpaccio is super easy to make with just 6 simple ingredients, and can even be made in advance! Keep reading.
Here is a quick look at the ingredients and any substitutions you can use:
- Plums – Use your favorite variety or combination of ripe plums. I used a mix of red and black for the recipe here. Look for ripe plums that are firm as they are the easiest to slice.
- Cashews – Raw cashews are preferred and the most neutral in flavor. To make sure I always have them on hand, I purchase a 2 lb. bag of raw cashews (affiliate link) from Amazon (they can be stored in the refrigerator to maintain freshness).
- Ginger – Use fresh grated or minced. For ease, I love this prepared ginger paste which can found at Targe and most grocery stores.
- Lemon – This will brighten the ginger cream flavor.
- Pure Maple Syrup – This will be the base of the simple syrup. If you prefer, you will see there is also directions in the recipe card below for using 2 medjool dates blended with water.
- Vanilla – Use vanilla extract or 1/2 of a vanilla bean, scraped. If you love vanilla, feel free to use both!
How To Make Fruit Carpaccio
Start with the simple syrup and lemon ginger cream. These will be added to the top of your thinly sliced plums.
Cutting the plums can be done with a sharp knife or mandoline. I didn’t bother removing the seeds and simply started at the outer edge slicing inward until I came to the seed and repeated on the other side. I found this to be the easiest way, instead of removing the seed. The best part was having a little extra plum on the sides for nibbling. If you prefer, you can slice the plums in half, remove the seed, and thinly slice the halves.
When ready, layer and serve. To assemble your fruit carpaccio, simply layer the sliced plums on a plate and add a drizzle of simple syrup and cream. Optionally add a few mint leaves for a nice pop of color.
- Make it ahead. You can easily prepare each of the components of this recipe a day or two in advance, keeping them in the refrigerator in sealed containers until ready to assemble.
- Recommended Equipment. I used my trusted mandoline (affiliate link) to get my slices uniformly thin, but any mandoline will work well.
- Add other stone fruits. In addition to the plums (or in place of), use other stonefruits such as apricots, pluots, or nectarines.
- Storing leftovers. Keep in the refrigerator for up to 4 – 5 days.
More Healthy Vegan Desserts!
- Vanilla Chia Pudding
- Quick + Easy Banana Boats
- Healthy Apple Nachos
- Raw Avocado Chocolate Pudding
- No-Bake Raspberry Vegan Cheesecake
If you try this fruit carpaccio recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
Fruit Carpaccio w/ Plums + Lemon Ginger Cream (Vegan)
This vegan fruit carpaccio is inspired by Matthew Kenney, a raw food chef, and is a fresh, delicious way to enjoy the plum season!
- Prep Time: 20 min
- Total Time: 20 minutes
- Yield: Serves 3 – 4 1x
- Category: Dessert
- Cuisine: Raw, Vegan
- 8 plums (any color)
Lemon Ginger Cream
- 1/2 cup raw cashews, soaked for 2–3 hours
- 3 – 4 tablespoons water
- 2 tablespoons lemon juice
- 1 tablespoon pure maple syrup
- 1 heaping teaspoon grated ginger (I used a microplane to grate)
- 2 medjool dates, pitted (fresh is best)
- 1/3 cup water
- 1/3 cup pure maple syrup (in place of dates and water)
- 1/2 vanilla bean, scraped or 1/2 teaspoon vanilla (or both if you like)
Ginger Cream: Combine ingredients in a small blender (I used the magic bullet) and blend until smooth. You will want it to be on the thick side and shouldn’t need any additional water. But if you forgo the soaking process, you may need to add a bit more. I suggest adding in 1 tablespoon of lemon juice or water at a time. If you find your cream is a bit too runny, add in a few cashews and blend. You can serve at room temp or refrigerate a bit before serving. The cream can be made a day or two ahead of time.
Simple Syrup: Combine either the dates, water, and vanilla OR maple syrup and vanilla into a small blender (I used the magic bullet) and blend until smooth. Feel free to add a tad bit more water as needed to thin if using dates. You can serve at room temp or refrigerate a bit before serving. The simple syrup can be made a day or two in advance.
Plums: Slice your plums thinly just before serving. I have given a more detailed way of slicing above. Here is the simple version: I placed my plums on a flat surface with the stem side up and sliced as thinly as I could by hand with a sharp knife starting from the outside and slicing in until I came to the seed in the middle. Do this for both sides.
Assemble: Place the plums however you like on your plate. Serve with a nice drizzle of the simple syrup and a dollop of the lemon ginger cream. Garnish with optional mint leaves.
Serves 3 – 4
Make it ahead. You can easily prepare each of the components of this recipe a day or two in advance, keeping them in the refrigerator in sealed containers until ready to assemble.
Recommended Equipment. I used this trusted mandoline (affiliate link), but any mandoline will work well.
Storing leftovers. Keep in the refrigerator for up to 4 – 5 days.
Updated: This recipe was originally published in June 2013. It has been retested and updated with new photos and helpful tips in July 2021.