Put
the cashews in your spice grinder or small food processor and whiz until powdered, about 30 to 60 seconds.
Not exact matches
Since it's a lot wetter and mushy than pressed almond pulp,
in order to tighten up the dough I doubled the flax and also mixed
in some dehydrated almond pulp and some oat flour (simply buzz rolled oats
in a
spice grinder) with the
cashew pulp,
in about a 12:4:1 ratio.
Pulse
cashews in a food processor or electric coffee /
spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.