KosherEye
<<< o >>> Challah and The Shabbos Project 2014 <<< o >>> Food, Family and Tradition <<< o >>> Keurig K10 MINI Plus Brewing System <<< o >>> Jack's Gourmet Kosher <<< o >>> Irene’s Bakery and Gourmet Kitchen <<< o >>> Sukkot 5775 <<< o >>> Sukkah Meals Made Easy <<< o >>> Cauliflower Pasta with Jack’s Gourmet Sausage <<< o >>> Cholent – A KosherEye Family Heirloom Recipe <<< o >>> Hungarian Goulash, Gulyás <<< o >>>

Kosher Desserts



Bookmark and Share
Cashew Cream PDF Print E-mail

KosherEye.com

Cashew_cream_over_fruit350E
Adapted from The Passionate Vegetable by Suzanne Landry, Health Inspired Publishing

Such a yummy, creamy topping. Tastes so much like soft cream, rich and velvety.This is a wonderful cream topping for fruit salad, berries and cream, and any dessert that needs a cream topping.

Ingredients

1 cup presoaked raw cashews
1 cup almond milk vanilla or plain
½ tsp vanilla extract
1 Tbs agave syrup or honey

Directions

Presoak cashews in water overnight or for several hours Drain the pre-soaked cashews; place in blender with remaining ingredients; blend on high until creamy (this takes several minutes depending on the speed and motor or blender. It should be smooth and creamy like real cream. Add a little more almond milk if necessary This will store in the refrigerator for up to 5 days.

Notes

Macadamia or Almonds may be substituted for cashewrs. This cream is non-dairy (parve)
Yields: 1 ½ cups

Recipe, kosher, dairy or parve

 


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3