![]() ![]() If you use all water, it will probably overheat before it gets smooth and if you use all ice, it will freeze up and won’t blend properly. You need to be able to blend it for long enough so that the cashews are completely broken up, so using ice helps you to do this. I use a combination of water and ice to keep the cashew cream cool while it blends.If you can’t get your hands on any of this, you can just scrape out a fresh vanilla bean or two into the mix, or add 1-2 tsp of vanilla extract. You can make your own or you can buy it from your local health food shop. ![]() Vanilla bean powder is just fresh vanilla beans air-dried and ground into a powder using a spice blender or coffee grinder.If you use a liquid sweetener, you’ll want to reduce the water by about a tablespoon. If you don’t have access to dates, you can replace them with a couple of tablespoons of liquid sweetener, such as agave nectar, maple syrup or coconut nectar, or you could even use coconut sugar.They’re softer than regular dates, and have more of a caramelly taste and add a rich sweetness to recipes. If you’re using regular dates, you’ll need to soak them in water for a couple of hours first. I use medjool dates in this recipe because they are a whole food sweetener. Medjool dates are big, sweet, soft and sticky dates that you usually find in the fresh produce section, or at your local health food store.Just add less water (see previous tip) if you decide to pre-soak. Pre-soaking your cashews will also help to increase the nutritional content of this cream.If you do this, reduce the amount of water that you add by about half (you might have to play with the quantities until you get the right consistency). If you don’t have a high speed blender, you’ll probably want to pre-soak your cashews for two hours in fresh water, and then drain them and use them. I don’t pre-soak my cashews for two reasons: 1) I’m lazy and 2) I have a high-speed blender.Make sure to read the tips below the recipe to get the most out of this amazing vegan cashew cream recipe. Time to make some raw vegan cashew cream of your own? Cashew Cream recipe Not surprisingly, this is another one of my “chuck it all in the blender” recipes, so you really can have it ready to go in less than 5 minutes. With just three wholefood ingredients and some water, almost no preparation time and an unbelievably goooooood taste, this raw vegan cashew cream is likely to become one of your kitchen staples too. It also goes really nicely with my raw walnut and macadamia cake.Īnd any time I feel inspired to make a sweet dressing, this is the one that wins the vote most often. I’ve used this cream to finish off so many bowls of decadent desserts, that I’ve lost count.įor instance, here it is on top a bowl of fresh raspberries, along with some of my raw caramel sauce. You could almost say that this raw vegan cashew cream helped me get started on this amazing journey, and has helped keep me on it. So it’s an impressive feat for such a simple recipe. Which very few recipes do around here, because our diet is constantly evolving, along with our bodies and our taste buds. I’ve made it so many times since, with various little tweaks here and there each time, but the essential recipe has survived the test of time. In fact, I’d have to say that it was one of the very first raw vegan recipes I ever made. So you can be enjoying a sweet yet healthy treat in no time at all.Īnd I’ve been making this raw vegan cashew cream recipe for years, so I’d know. Well this recipe for raw vegan cashew cream can be made in less than five minutes, and has only five ingredients (including ice and water). ![]() Sometimes, you just want to finish off dinner with something sweet and decadent.īut all those off-the-shelf desserts are packed with things that you know aren’t good for you.
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