Sentences with phrase «based on cashews»

Is there a difference between a cream based on cashews and a cream based on sunflower seeds?

Please note, though, that they're based on cashews, so please note, if you're allergic to tree nuts, this product line is not for you.

This one's based on cashews, nutritional yeast, and seasonings.

The bottom layer is pure crunchy chocolate goodness, followed by a creamy coffee layer and topped with a delicious vanilla cream based on cashew nuts and coconut cream.

Not exact matches

So, this tart: imagine a buttery, slightly chewy sesame seed crust with velvety, cacao butter and cashew - based chocolate and matcha layers on top.

The white chocolate drizzle, made with cacao butter and cashews, adds a nice, extra bit of texture to the creamy berry base, but the creamsicles are great on their own as well, in case you don't want to bother with the drizzle.

Studying different vegan ice - cream formulas (mostly based on coconut cream), she came up with a genius idea — using raw cashews as the base.

Yup, from the base (potatoes) to the cheese sauce (cashews and peppers) to the toppings (beans, more peppers, and salsa), there isn't one «processed», fake food on here.

A fresh, flavorful, and filling strawberry banana cream pie made with a base of cashew cream; on top of a cinnamon, walnut, flax seed and date crust.

Without a high - speed blender, cashew - based desserts can stay on the grittier side, but with a Vitamix, the results are as smooth as silk — and this raw chocolate mousse proves it.

99 % of the foods and ingredients I use on a regular basis, he can't have... almonds, cashews, avocados, tomatoes, cacao, coconut oil, apple cider vinegar, bananas, walnuts, just to name a few.

I have yet to try a cashew based ice cream — next on my list once it warms up a little more and I break out the ice cream maker again Ha that's so funny, I actually find raspberries much sweeter and yummier fresh than frozen.

So if you don't have a single cream on hand, you can make your own cashew based version.

My Brazil Nut Mayo is based on a version made with cashew nuts.

The cashew cheese is also really nice smothered on sourdough toast or as a sandwich base.

As a big nut butter fan I was keen to try the cashew butter although slightly dissappointed to find that it had sunflower oil in it, this is not something I would usually consume as it's something I would consider refined and processed and actually quite harmful if consumed on a regular basis.

Carefully pour the cashew mixture on top of the crumb base, smoothing it out evenly.

Including cashews in one's diet on a regular basis is an easy and tasty way to eliminate the concern.

This week i'll be bringing you the first instalment of my vegan #bounceballrecipes based on the beetroot cashew ball.

I know you can definitely use cashews as these recipes are based on Ann Gentry's recipe for cashew cheese (recipe was on Heidi Swanson's blog but seems to be removed now) just use the equivalent amount of finely ground cashews.

To make this dish lighter without skipping on creamy flavour, I used just one quarter of a cup of soaked cashews blended in water to create an amazing creamy sauce with half the fat of a coconut cream based version.

This one was entirely cashew based with no young coconut flesh to be seen which got me thinking: there must be a way to make a raw cheesecake in a much more simple way AND still have it taste amazing (and hopefully also be a little lighter on the wallet!).

My Garlic Cashew Cream is the base for this healthy - yet - decadent spin on Vegan Potatoes au Gratin.

In fact, on Monday I'll be sharing the recipe for this Simple Low - Fat Vegan Mac and Cheese which uses Homemade Cashew Milk as a base.

Add a couple tablespoons of vegan butter (optional) and a plant based milk (unsweetened cashew milk works great) and using an immersion blender on low (don't turn on your blending tool unless it is in the pot already or you may splash yourself with hot water).

Instead of typical chowders thickened with white flour and heavy cream, this chowder relies on vegetables and cashews to create a savory, creamy base.

Even your use of agave is pretty much unheard of, so it's nice to find a site that uses cashews and agave on a regular basis.

This dreamy vegan cheesecake is made with a spicy ginger snap crust filled with a creamy cashew base that's swirled with a decadent mix of chocolate and coffee.I don't post a ton of dessert recipes on this blog.

The noodles are a summer favorite, spiraled zucchini, and the sauce, based on carrots cashews, hemp seeds, and nutritional yeast is surprisingly cheesy.

I had to make some substitutions based on what I had on hand: walnuts added to the crust since I didn't have enough pecans, a yellow squash instead of zucchini, and almond butter instead of cashew butter for the filling.

A rich, dulcet, cashew cream blended with tart raspberries and infused with lemons and rosewater, rests snugly on a crunchy chocolate almond base and is topped...

A stunning butternut soup, followed by a delicious stir fry with cashews, potato puffs, on a nutty base of some sort with a pesto - type smear and paper - thin pumpkin crisps (seriously), AND the most sugary but delightful malva pudding.

This cashew and coconut oil based frosting, on the other hand, is wonderful.

My freezer is filled with avocado, matcha coconut milk, and cashew turmeric based ice cream flavors, broken in bite size pieces, so I can just munch on that whenever.

Instead of typical chowders thickened with white flour and heavy cream, this chowder relies on vegetables and cashews to create a savory, creamy base.

My Garlic Cashew Cream is the base for this healthy - yet - decadent spin on Vegan Potatoes au Gratin.

Based on the limitations of my pantry I substituted peanut butter for almond butter and used 1 cup of pecans and one cup of cashews.

- Nuts and nut butters — while most almond, cashew, walnut and other nut based trail mixes or nut butters tend to be much healthier than the average peanut butter, they are also very high in heated oils (which produce cell - damaging free radicals) and inflammatory omega - 6 fatty acids — which can tend to dump inflammation on an already stressed athlete's body when overused to the extent most people implement such sources (by the handful and heaping spoonful).

The only fat getting consumed on a regular basis is from avocados, coconuts, almonds, walnuts, cashews, other nuts, seeds, and a small amount of oils in salads, desserts, or in cooking veggies on the frying pan.

Creamy cashew banana «nice cream» layers on top of a chewy date - buckwheat - walnut base.

Because of the recent data coming out of the Adventist HS - 2 (vegans who consume nuts and seeds regularly end up living 7 - 8 years longer than vegans who do not), I have been enjoying flaxseeds, walnuts, pecans, cashews, pumpkin seeds, poppy seeds on a daily basis.

For an even healthier sauce, try our Almost - Raw Cheez Sauce, based on baby carrots, raw cashews, nutritional yeast, and other nutrient - dense ingredient more →

Including cashews in one's diet on a regular basis is an easy and tasty way to eliminate the concern.

I got the idea to blend the cashews and coconut together into a mud cake base from the amazing Wholefood Simply (see her recipe for her Coconut Mud Cake here); I love her site and the simplicity of her recipes which focus on using natural ingredients.

Depending on which flavor, these are usually a base of organic almond butter (or cashew butter) with a certain type of fruit, organic seeds, organic biosprouts (quinoa, etc), and some organic rice protein.

Based on that and the fact that cashew nuts are acidic, whereas almonds are alkaline, which is better for you, I'd opt for almond butter if you plan to eat it regularly.

To make the base as creamy as possible, I used a combination of Pacific Foods Cashew Unsweetened Original Non-Dairy Beverage, which on the richness spectrum, is one of the creamiest non-dairy milks around, and their Organic Pumpkin Puree, which is looser than most purees you get in a can and already has an amazing saucy consistency.

Emmy's uses sprouted buckwheat as its base, and depending on the variety you choose, there could be coconut chips, cashews, dried blueberries, almonds, cacao nibs and much more!