Cashew cream with seasonal fruit

Prep this protein-rich breakfast ahead of time.

Our September Breakfast Series is designed to put you a healthy track after a fun, indulgent summer. On each remaining Tuesday, Marissa Lippert, R.D., of Nourish Kitchen + Table in New York City will supply you with a morning meal that is as nutrient-rich as it is delicious. "Even with lingering warm weather, fall is in full swing," says Lippert. "You're back to 'school', back to the gym, back to your consistent routine. These recipes will rev your metabolism to help you power up and kickstart autumn." Below, the third installment, an alternative to your go-to nut butter.

For those who are time-crunched in the morning (read: all of us), a make-ahead breakfast can be the perfect solution. This recipe riffs on the overnight-oats trend and gives you a nice change of pace from your trusted almond or peanut butter. Says Lippert: "This cashew 'cream' adds rich flavor and some plant-based protein to set you up for a satisfied morning when you need something fast and light, but filling. Just keep in mind that, like peanut butter, a little goes a long way." Scoop a few heaping spoonfuls into a bowl and top with fresh fruit for a natural-sugar boost.


2/3 quart raw cashews

1 1/2 – 2 Tbsp pomegranate molasses, and extra for serving

Zest and juice of 1 lime

1/2 tsp sea salt


1. Soak cashews in water overnight. Drain and rinse.

2. In a Vitamix or blender, combine cashews with pomegranate molasses, lime, and sea salt.

3. Add 1/4 cup water for a whipped, smooth but not-too-thick consistency. Makes about 1 quart of cream. Aim for 1/3 – 1/2 cup per serving.

4. Serve with seasonal sliced fruit like plums, peaches, and pears and a drizzle of pomegranate molasses.

Get more breakfast inspiration:

Week 1: Peanut Butter and Banana Toast with Toasted Coconut and Maple Syrup

Week 2: Poached Egg with Avocado and Roasted Sweet Potatoes

Photography by Christine Han