This vegan fruit carpaccio is inspired by Matthew Kenney, a raw food chef, and is a fresh, delicious way to enjoy the plum season!
Lemon Ginger Cream
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.