I like to mix up a batch of this and keep it in a box in the fridge.
I use it in
smoothies, sweet recipes and as a creamy side dish with fruit and sweet treats.
Cashew nuts, soaked and rinsed
1 dsp/tbs Baobab Powder (this is optional – I use a lot of
Honey or Agave syrup (again optional, but gives a lovey taste)
Fruit juice/ Water or Fruit-Soak Water as required.
A pinch of Vanilla Powder or a bit of chopped
Blend or process everything until really smooth. Use little liquid if required.
The consistency should be that of a thick cream, but make it thinner if you want to pour it.
Keeps for about a week in the fridge.
sweet cashew cream: a basic recipe of amazingness (veggienook.wordpress.com)
Smooth(ie) Talk: Cashew Cream (the-tasty-truth.com)
“Fresh” cashews (onlinecookingadventures.wordpress.com)
Yesterday’s Smoothie. (simplylearningtolive.wordpress.com)
Breakfast, Condiments, Desserts, Dips & Spreads, Recipes, Sauces & Dressings, Side Dishes
Business, Cashew, Cook, Cooking, Fruit, Home, Honey, Ingredient, Juice, Milk, smoothie, Vanilla extract
chocolate nut spread we had as kids? I expect they still make it, but here’s my healthy raw chocolate version:
Chocolate Nut Spread
: Blender Equipment
1 cup almond pulp (from making nut milk)
2 dessertspoons raw cacao powder
3-4 dessertspoons agave, maple or stevia syrup or 1 banana
1cm vanilla pod, very finely chopped, or 1/2 teaspoon
Water to blend (about 1/2 – 1 cup)
Mix everything thoroughly in a
blender. If you use a high speed blender, your mixture will be very smooth and creamy; if you use a regular blender, your mixture will be more grainy. It will still taste good!)
This is great as a chocolate spread – on breads, crackers, other people… oh sorry, I got carried away there!
Just enjoy all the chocolaty goodness, eh?
Raw White Hot Chocolate (thevegetablecentrickitchen.com)