However, be sure to discard
the cashew soaking liquid (not so yum).
Not exact matches
For the middle (cheese) layer: ingredients: 1 cup raw
cashews,
soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until
liquid and uniform.
The base is
soaked cashews which, when blended with
liquid, turn into this incredible, thick, fluffy, luxurious cream texture.
Ingredients: Crust: 1 bag of original granola / 1/3 cup Carrington Farms
Liquid Coconut Oil / Filling: 1 1/2 cup
soaked raw
cashews (
soak for 3 hrs) / 1/3 cup pure maple syrup / 1/3 cup / Carrington Farms
Liquid Coconut Oil / 1/2 cup frozen wild blueberries / 1 TBSP vanilla extract / a splash of unsweetened vanilla almond milk.
Blend all ingredients for the white almond filling adding just enough of the
soaking liquid from the
cashews to blend and pour into a separate bowl.
Add as much of the
soaking liquid from the
cashews as needed to blend completely smooth.
2 tablespoons vegan butter 8 ounces oyster mushrooms, chopped 1 yellow onion, chopped 1 celery rib, minced 1 garlic clove, minced 2 cups peeled and diced potatoes 2 bay leaves 1 teaspoon dulse or nori flakes 1/2 teaspoon dried thyme 1/2 teaspoon Old Bay seasoning 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cups vegetable broth 1/4 teaspoon
liquid smoke 1/2 cup raw
cashews,
soaked in hot water for 1 hour, then drained 2 cups unsweetened almond milk 1 tablespoon minced fresh parsley
Transfer melted chocolate and
cashews and their
soaking liquid to a blender.
Filling: 1 1/2 cups raw
cashews,
soaked overnight juice of 2 lemons 1 teaspoon of vanilla extract 1/3 cup coconut oil, melted 1/3 cup
liquid honey (vegans: use agave nectar!)
Blackberry Tarts Yield: 16 mini tarts Filling 1 cup raw
cashews (
soaked for min 1 hr) 5 tbsp lemon juice 1 tbsp lemon zest 5 tbsp filtered water + one tbsp 6 drops
liquid stevia or 2 tsp agave syrup Tart Shell 1 cup raw almonds, optionally
soaked over night 1 1/4 cup dried organic dates 1 tbsp filtered water, if needed for combining the above Toppings fresh blackberries, raspberries or strawberries fresh stevia leaves or mint leaves for garnish Method For the Filling; Combine
cashews, lemon juice, zest, 5 tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding last tbsp of water for consistency if needed.
Drain the
cashews and blend with two dessertspoons of the
soaking liquid.
Add as much of the
soaking liquid from the
cashews as needed to blend completely smooth.
Blend all ingredients for the white almond filling adding just enough of the
soaking liquid from the
cashews to blend and pour into a separate bowl.
Transfer the
liquid to your food processor and add
soaked cashews, lime juice and zest, vanilla, and cinnamon.
Drain the
soaked cashew nuts and pat them dry with a clean kitchen towel to avoid any excess
liquid.
Drain the
liquid off of the
soaked cashews.
1/2 cup
soaked raw
Cashews 1/2 cup Coconut Butter, softened 2 Tbsp Coconut Oil, softened 1 Tbsp Coconut Nectar 1/2 Tbsp Vanilla 10 drops
liquid Stevia Pinch of sea salt 1 - 2 Tbsp water, as needed