If you want the perfect dairy free cream kind of
consistency full fat coconut milk and cashews is definitely the way forward.
Not exact matches
Start with lowest amount, then add on tablespoon at a time of remainder as needed to get correct
consistency of a batter the texture of
full fat coconut milk)
Use
full -
fat coconut milk here, it gives the sauce better
consistency and mouth feel.
I also added a tablespoon of
full fat coconut milk to get the right
consistency.
I've found that in order to achieve a pudding - like
consistency, a
full -
fat coconut milk * must * be added.
Add a touch of water,
coconut milk, or
full -
fat cow's milk as it needs thinning until you get the
consistency you like.
I sifted the dry ingredients because I only had a 9 × 9 pan and so wanted to create volume LOL; 2) no soy milk — > used 1/2
full -
fat coconut milk (canned) and 1/2 water; 3) no maple syrup — > mixed brown sugar and water together until they made a similar
consistency; 4) used xylitol instead of
coconut sugar; 5) used 100 % cacao unsweetened chips.; 6) added 1/2 cu or so of chopped walnuts, again, to create more volume since I had the wrong - sized pan.
I didn't have any almond milk on hand so I used 2 T
full fat coconut milk and 1 T
coconut water to come to the
consistency of almond milk.
If you want a more creamy
consistency, I suggest adding a can of
coconut milk (
full fat) instead of your almond milk.
I've found that in order to achieve a pudding - like
consistency, a
full -
fat coconut milk * must * be added.
Full fat coconut milk in a can has the same
consistency as Cool Whip.
I normally cook with
full fat coconut milk from Native Forest, but I for this recipe I used what was available at Trader Joes, and the
consistency of their
coconut milk is very light.
I ran out of
coconut milk and used
full fat whipping cream since it's a similar
consistency.