Guest guest Posted April 5, 2010 Report Share Posted April 5, 2010 I do something very similar (never tried it with the oil though) and it's very tasty. I loved dipping strawberries in it & using it as a substitute for whipped cream. Stacey > > Thanks Mara. I deleted it and am reposting correctly. That is awesome!!! > > Ingredients > 1 cup thick cashew cream (Cashew Cream(Regular and Thick)) > 1/4 cup honey > 1/2 teaspoon pure vanilla extract > 2/3 cup refined coconut oil, warmed until liquid > > Directions > 1Place the cashew cream in a blender and add HONEY, vanilla, and 1/4 cup water. Blend until completely combined. > With blender running, slowly drizzle the coconut oil in through the hole in the blender lid. Blend until emulsified. > Pour into a bowl and chill in the refrigerator, covered, for 2 hours. > Stir before serving. > > Adapted from http://bit.ly/c0G0zx > > Cashew Cream Recipe > ***Please note Elaine did warn against soaking nuts*** > Ingredients: > > 2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water > > Directions: > > Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight. > > Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you're not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.) > > To make thick cashew cream, which some of the recipes in this book call for, simply reduce the amount of water in the blender, so that the water just covers the cashews. > > http://www.oprah.com/food/Cashew-Cream > Quote Link to comment Share on other sites More sharing options...
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