Monday, 5 September 2016

RECIPE: Cashew Cream

So, I gave a mini recipe for this in last night's blog, but I thought I would give more of an in depth one today incase you fancied trying it for yourself.


So, as I was saying, over the weekend I wanted some pancakes but realised I was out of Coyo (and couldn't be bothered to go out and get some!). I knew I had cashews in and I knew I fancied trying something different. I pre-warned hubby that something slightly 'random' might be going on in the kitchen in the morning, stuck my cashews in soak and went to bed!


When I woke and made this little bowl of heaven, I actually danced around the kitchen I loved it so much - I think he thinks/knows I'm crazy ha ha! So, I wanted to share this recipe with you because it's soooo tasty and just so simple to make. All you need is...

Ingredients:

1/2 cup cashews (raw and soaked in water over night)
1 tbsp maple syrup
3 - 5 tbsp almond milk (or any other nut milk)
1/4 tsp vanilla extract/paste

Method:
  • Drain the cashews and rinse under running water for a minute until they are all clean
  • Place the nuts in a high speed blender (I like to use my Vitamix) with the rest of the ingredients
  • Blend well until the mixture becomes nice and smooth. You can add more milk if you want a runnier consistency, scrape down the sides and blend again where necessary
  • Serve with fresh fruit, cakes, pancakes, waffles etc. 
  • Store in an airtight container for up to 3 days in the fridge. I believe that you can freeze whatever is leftover too but I haven't tried this yet - let me know if you do
Thanks so much for reading!


Emmaline x
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