You could try
blending some cashews instead of cacao butter but I haven't tried it myself so can't guarantee it will work as well x
Not exact matches
Could you use
cashew milk from the store
instead of
blending cashews and water?
Instead, it uses a base of
blended cashews for a rich and creamy taste and texture without the fat!
I made this last night and it was amazing... I used a
cashew cream and almond milk
blend for the yoghurt
instead to keep it soy free but it was so amazing.
I pulled out a jar of unsalted
cashew butter
instead,
blending it with dates and coconut milk and spices.
Instead, a combination of carrots, onion, garlic,
cashews, and nutritional yeast is
blended together for a vegan version of the classic dip.
Unlike most no - bake custards / cheesecakes, we're not using
cashews in the filling, but
instead it's a
blend of the coconut meat from Thai young coconuts and maple syrup.
Instead of simply
blending water and
cashew nuts for dairy - free milk, go ahead and swap plain water for brewed tea for an instant tea latte.
To make it vegan, you can soak a 1/4 c of raw
cashews in water for 4 hours (I do it overnight), and then
blend with a cup of fresh water and add that
instead of both cream and milk (it is a bit more cream, but
cashews can thicken up a soup pretty quickly and easily).
If you still want the richness but don't want to use coconut milk, try
blending in some
cashews instead
This version uses Kalamata olives
instead of anchovies and
blended cashews over egg yolks.
Unlike most no - bake custards / cheesecakes, we're not using
cashews in the filling, but
instead it's a
blend of the coconut meat from Thai young coconuts and maple syrup.