Sentences with phrase «cashews in your food processor or blender»

For the filling, place soaked cashews in your food processor or blender together with almond milk, water, fresh lemon juice and blend well until you get a thick cream.

Place the almonds and cashews in your food processor or blender and pulse for a few seconds until the nuts are roughly chopped.

Not exact matches

Begin by blending the soaked cashews in a high - powered blender or food processor, with enough coconut milk to almost come to the top of the nuts.

Place mixture in a blender or food processor; add soaked cashews, lemon juice and zest, orange juice and zest, cinnamon, cloves, and cardamom.

Grind the cashews in a food processor or high - speed blender to create cashew flour.

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.

Put the white beans, cashews, water, lemon juice, garlic, salt and cayenne pepper in a blender or food processor and process until smooth and creamy.

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

To prepare the marinade, grind the cashews, coconut, onion, tomatoes and water in a blender or food processor until it becomes a thick, gritty paste.

Prepare the crust and topping by pulsing the pecans and cashews in a food processor or high speed blender until they are ground into a meal.

Add your freshly processed cashew butter, or a store - bought version (available in many natural food stores), to your blender or food processor along with the water, maple syrup and vanilla.

Rinse the soaked cashews, and mix in a high powered blender or food processor, along with 4 tbsp of maple syrup.

To make cashew flour - simply grind cashews in blender or food processor until it forms into flour.

Cashews make the creamiest of cheeses (any kind) and can usually be made in seconds using a food processor or blender!

Combine all the ingredients from the cashews to the water in a blender or food processor and blitz into a paste.

If using cashew cheese, soak the cashews in 1 1/2 -2 cups of water for 2 hours, drain and put the cashews in a high power blender or food processor, add the vinegar, 1/2 cup of water and salt and blend until creamy

In a food processor, or high - powered blender, grind the cashew nuts, dates and smoothie bites together until it forms a crumbly but sticky dough.

1 To make Crème: Blend cashews, cilantro, lime juice, vinegar, garlic, cayenne (if using), and 1/4 cup water in blender or food processor 60 seconds, or until thick and creamy.

In a food processor or high powered blender add cashews, dates, coconut oil, vanilla and salt and blend until a smooth paste is formed.

In a food processor or blender, add cashews, nutritional yeast, salt, garlic powder and pepper.

In a blender or food processor, combine the cashews, maple syrup, water, and salt.

For the soup, chop cucumber, avocado, and green onions and combine with 1 cup cashew cream in a blender or food processor.

Drain the cashews and place in a powerful blender (like a Vitamix) or food processor.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionin a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionIn a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionIn another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionin 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionin the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

Once the cashews have been soaked, place them in your blender or food processor together with some filtered water and melted coconut oil, and then blend well until you get a thick and creamy cashew butter.

Place the soaked and drained cashews, the dates and vanilla seeds in a food processor or mini blender along with 1/2 cup of cold water.

In a blender or food processor add cashews, sweet potato, cacao, coconut oil, vanilla, salt and honey or maple syrup.

Place the cashews in a blender or food processor with the rest of the dressing ingredients and blend until smooth.

In a high - speed blender or food processor, mix the cashews, soy milk, salt, cayenne pepper, and lime juice together until you get a creamy sauce.

In a high - speed blender or a food processor, combine the red bell pepper, garlic, cashews, tamari, lime juice, chili powder, cumin, cayenne, salt, and pepper.

Drain and rinse the cashews and place them in a food processor or high - speed blender.

To make this yummy cheese sauce mix in a blender or food processor, 1/4 cup raw cashews, 1/3 cup almond milk, 1/4 cup nutritional yeast and a pinch of Himalayan salt.

In a blender or food processor, combine the roasted sweet potatoes and shallots, garlic, 1 tablespoon olive oil, balsamic vinegar, tomato paste, rosemary, 1/3 cup of water, and cashews.

Place all the cashews, coconut cream and oil, 2 1/2 tablespoons of honey, orange and lemon juice, vanilla and cardamom in a high - speed blender or food processor.

In a food processor or good quality blender, mix the raw cashews, nutritional yeast, salt and water.

I found the cashews difficult to chop in the blender / food processor fully, so soaking them first would help, or even chopping, then mashing with a mortar and pestle.

In a blender or food processor, combine the onion, garlic, cashews, 2 cups of water, lemon juice, and 2 teaspoons of salt.

In a blender or food processor, puree the cashews with 1/4 cup of the almond milk until smooth.

The following day, drain the cashews, and place them in a food processor or high - speed blender and Pour in enough filtered water to just cover the cashews

In a blender or food processor combine the soaked cashews and coconut oil and blend until the cashews have broken down into small bits.

Combine cashews, almond milk, lemon juice, tahini, nutritional yeast, salt, onion powder, and garlic powder in a blender or food processor.

In a blender or food processor add the strained cashews, coconut oil, vanilla, honey and a pinch of salt, slowly add the water until the consistency is thick yet spreadable and super smooth and creamy.

In a food processor or powerful blender mix together cashews, maple syrup, water, and salt.

In a high - powered blender (i.e. Vita - Mix) or food processor blend together cashews, dates, and water (if needed) until it forms a smooth paste.

In a high - powered blender or food processor, process the raw cashews until they are a fine powder.

Blend cashews, lemon juice, nutritional yeast, full fat coconut milk, gelatin, hot sauce, mayo and spices in a blender or food processor until smooth.

For the crust: In a blender or food processor, combine chia seed mixture, 1 cup oats, cashews, applesauce, maple syrup, coconut oil, sunflower seeds, vanilla, baking powder, and salt.

Combine the cashews, 1/4 cup (60 ml) of the reserved soaking water, the lemon juice, nutritional yeast, and miso in a food processor or blender and process until smooth.

In a high - speed blender, or large food processor, add HALF of the roasted butternut squash, the cauliflower, the garlic, water, non-dairy milk, nutritional yeast and cashews.

Make Cashew Sour Cream (by combining all ingredients in a food processor or blender) and spoon some into a small ceramic bowl.