I also blended cashews into the soup to add a source of heathy fats and make it creamier without the use of dairy.
Not exact matches
Roasting the
cashews brings out such a delicious flavour and it
also helps to
blend them into a really smooth and creamy texture.
also, i fair better when i
blend my soaked
cashews in the food processor until they're silky smooth, and then add the water.
* Soaking the
cashews will make them softer for
blending, and
also help make certain nutrients more easily absorbed.
I soaked the
cashews beforehand which made them easier to
blend —
also didn't add the full 4 cups of water I only added 3 cups and they turned out nice and creamy.
thank you for translating this wonderful ice cream classic into a paleo recipe with coconut milk, love the pistaccio and
cashew blend,
also thank you for the tips about using cold ingredients and having a cold base!
Very thoroughly
blending helps, using raw
cashews helps, and I've
also heard of people blanching their dates to remove the skins (although I've not tried this).
Nonetheless, to coat the pasta to my liking I still make sure to keep some richness in there and in this vegan spinach pesto recipe that richness comes from raw
cashews, which make for a very buttery texture, and a splash of nondairy milk (which
also helps for
blending all of that spinach down).
You could
also try adding a little
cashew cream (soaked
cashews blended with water to a smooth creamy consistency).
And, you can
also turn it into a smoothie by
blending the
cashew and coconut base with a frozen banana and ice for a cool, creamy winter treat!
It may
also help to soak your
cashews for an hour prior to making for easier
blending, if you soak the
cashews, expect to use less water in
blending.
Cashew cheese (made by soaking
cashews and then
blending them with fresh herbs) is probably the easiest and most popular, and there are
also dozens of recipes for vegan cheese made from nutritional yeast.