Sentences with phrase «blend the cashews smooth»

I don't have the best of food processors, and I'm a bit worried it won't be able to blend the cashews smooth enough.

Not exact matches

Blend the dates, almond butter, coconut oil, cashews and cinnamon in a food processor until they form a smooth paste.

In a high - speed blender, blend the cashews, lemon juice, spices, water, tamari, salt and pepper, and the rest of the coconut, until smooth.

Yes you can absolutely make your own cashew butter, just blend them for 5 - 10 minutes until smooth and creamy!

I did have to use my Vitamix tamper tool to get all the cashews to blend really smooth.

Roasting the cashews brings out such a delicious flavour and it also helps to blend them into a really smooth and creamy texture.

We use soaked cashews that when blended become super creamy and smooth.

If you don't have time don't worry though, if you have a strong blender it should still be able to blend the cashews into a smooth, creamy deliciousness!

I know that the cashews will be smoother when blended but overall this shouldn't be an issue right?

Now make the chestnut cashew cream but simply adding all the ingredients to a food processor and blending until smooth and creamy.

also, i fair better when i blend my soaked cashews in the food processor until they're silky smooth, and then add the water.

In a high powered blender, combine water, cashew pieces, nutritional yeast, and 2 cloves garlic and blend until creamy and smooth.

Where cashews blend up creamy, hemp seeds become more smooth and buttery.

I can't believe that raw blended cashews yields such a smooth, creamy dessert.

For sun - dried tomato cashew cream, simply blend the following in a food processor until smooth and creamy:

Drain your cashews and blend all of the ingredients in a high - powered blender, adding the water in a bit at a time until you reach a smooth, creamy consistency.

Add cashews to a high powered food processor and blend until smooth, about 6 - 8 minutes.

For the cashew cream add cashews, tahini, juice of a lime, garlic, water, salt and pepper to a blender and blend until completely smooth.

In a blender or mixing bowl with a hand mixer, blend the powdered cashews, pumpkin, sugar (to taste), oil, maple, pie spice, vanilla, cinnamon, and salt until smooth.

Drain and rinse the soaked cashews and put them in a high powered blender with the rest of the cheese ingredients and blend until completely smooth and thick.

To make cashew sour cream, combine ingredients listed below in a high speed blender or NutriBullet and blend until smooth.

In a food processor or high powdered blender, blend cashews alone to a thick smooth paste, then add remaining ingredients and process / blend on high until a very smooth mixture forms.

I do think a regular blender will work fine, just make sure the cashews are very tender before blending, and make sure that the cream is blended completely smooth before adding the remaining water and flavourings.

In a blender, add the drained cashews, water and lemon juice; blend on high until smooth.

For the cilantro drizzle, place the drained cashews, cilantro, lemon juice, water, and kosher salt in a blender and blend until the mixture is completely smooth.

Simply add your cashews, basil, lemon juice, apple cider vinegar, regular unsweetened almond milk, garlic, and salt to a blender and blend until smooth.

Blend cilantro, lime juice, cashew cream (or sour cream / yogurt), olive oil, chili powder, cumin, salt, ancho chile powder, and garlic powder until smooth.

Add just enough of the soaking water (the cashews were soaking in) to blend and achieve a smooth consistency.

Meanwhile prepare cashew cream by combining ingredients in a blender and blending until smooth.

While pasta boils, blend almond milk, hummus, cashews, garlic, olive oil, onion, and nutritional yeast in blender until smooth.

Once the chickpeas and almond milk are smooth, add the dates and cashew butter, and again blend until all the ingredients are really smooth.

For a large bowl of cashew cream blend together a cup of soaked cashews, a cup of water, juice of a lime, a clove of garlic and some salt and pepper in a blender until completely smooth.

Blend cashews and water in a high powered blender until smooth.

Rinse the cashews and blend until smooth, stirring and adding a little coconut milk at a time.

To make the cashew cream simply place all the ingredients into a blender and blend until super smooth and creamy.

A few notes: I didn't have cashew butter so I used 1/3 cup raw cashews, and I blended the mix in a vitamix so it was still silky smooth.

For the cashew cream, combine all ingredients except the cilantro in a blender and blend until smooth.

Blend your raw cashews, lemon juice, avocado, garlic, adobo, almond milk, and pink himalayan salt together until smooth!

Blend soaked cashews together with other creamy cheese ingredients until totally smooth and silky.

Add cashews, lemon juice, nutritional yeast, water, salt and pepper to a blender and blend until completely smooth.

I love to use soaked hemp seeds blended as a base for a smooth and luxurious vegan ice cream with cashew / coconut milk!!

Next combine the remaining 1/2 cup coconut oil, juice from the lemons, 1/4 teaspoons salt, cashews, almond milk, 1/4 cup maple syrup in a high - speed blender and blend until silky smooth.

In a food processor or blender, blend the soaked and drained cashew nuts until you get a smooth paste.

To make the cashew cream, blend the cashews, garlic, lemon juice, cinnamon, salt, pepper and water until smooth.

Blending may take 2 - 3 minutes to really smooth the cashews out.

For the filling, add the cashews, cream, oil, syrup and cacao butter to a high powered blender and blend until extremely smooth.

Add all filling ingredients except almond flour to a high - speed blender or food processor and blend until the cashew cream is completely smooth.

Combine the cashews, dried coconut, 1 1/3 cups of the coconut water remaining in one of the cans, maple syrup, vanilla and salt in an upright blender and blend until smooth.

Drain and rinse the cashews, add them to a blender along with dates and blend everything until very smooth.

While the base is setting, place the cashews and melted coconut oil in a food processor and blend until smooth and creamy.