Recipe: Cashew Cream (Vegan)

Look! A new recipe! I’m cooking food things, again! Our little friend Fairy Pig has let up on the nausea! High five! Okay, cashew cream… Cashew Cream. MomsicleBlog There’s this magical paleo parfait at Dick’s Kitchen in Northwest Portland. It has a cashew, maple cream that scoops like ice cream, a deep purple berry compote, and a nut “cookie” crumble. Over the past year, I’ve been cutting down my sugar intake. I don’t crave super-saccharine treats that often these days because they make me feel yucky. In my search to find satisfying replacements, I’ve only come across a few things that make me want to leave my family and live out of a box asking for money to sate my habits: the paleo parfait at Dick’s, the raw fudge made by Honey Mama’s, paleo almond cookies, and possibly a Coconut Bliss “milkshake.” Dick’s wouldn’t divulge to my friend Jamie and me the recipe, so I’ve resorted to creating my own. It’s been such a hardship carrying out the experiments. Most cashew cream recipes call for blending soaked cashews with water. I prefer coconut milk. To get the consistency of a heavy cream, which goes well with berries and granola, I use a whole can of coconut milk. To get something scoop-able, I use a blend of coconut milk and melted coconut oil, which hardens at room temperature, but I haven’t perfected that yet, so this recipe is for the heavy cream kind.

Cashew Cream (vegan: definitely; paleo: I think)

  • 1 lb raw or roasted cashews, covered in water to soak overnight*
  • 1 can coconut milk (I like canned because the ingredient is just coconut milk, whereas the refrigerated stuff has a lot of additives)
  • 1 tsp vanilla
  • 1/4 maple syrup (to taste)
  • generous pinch salt
  • 1/2 tsp almond extract (optional, but adds a marzipan taste–who wouldn’t want that?!?)

*You can also try using hot water and soaking the cashews just for an hour or two. 

Now blend all that stuff up in a blender. You might need to shake the blender around a bit, or use its stick thingy to keep things moving, or adjust the speeds. This makes me think the Cuisinart may be a better choice… Let me know what you decide.

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One response to “Recipe: Cashew Cream (Vegan)

  1. Pingback: Yo Mama So Fat… | momsicle

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