1/2cupblanched almond flour(or use unbleached flour)
1/4 cup lemon juice
1/2cup non-dairy milk
If using sugar to create juicy strawberries, add them to a bowl with 1 tablespoon sugar. Set them aside in the refrigerators for about 10 minutes for them to become juicy.
To quick-soak the cashews, pour boiling water over them and let them sit for 10 minutes. Then, add to a blender with 3/4 cup non-dairy milk, vanilla, and maple syrup and blend until smooth. Remove to a container and refrigerate covered until ready to use.
Preheat oven to 400 degrees. Spray a 8 x 8″ baking pan sprayed with cooking spray or line with parchment paper.
Mix the ground flaxseeds and water in a small bowl and let sit for a few minutes while you prepare the dry ingredients.
In a large bowl, blend the dry ingredients: unbleached flour, almond flour, cornmeal, sugar, baking powder, and salt.
In another bowl, combine the non-dairy milk, applesauce, lemon juice, maple syrup, and the flax mixture.
Mix the dry and wet ingredients together just until moistened.
Pour into your prepared 8 x 8″ baking pan.
Bake at 400 degrees for about 20-25 minutes or until the cornbread is started to brown and bounces back when touched on top. Be careful not to overcook as it can become dry.
Divide the cake into 6 servings, top with strawberries and a couple of dollops of cashew cream.