Although Macadamias once blitzed have a much more runny
consistency than cashews some perhaps would not hold together?
Not exact matches
Tip # 1: Using store - bought
cashew butter will not work with the recipe because the
consistency is much thinner
than making it homemade in a food processor and the mixture will not be thick enough to form the shape of a cookie.
Once you have your
cashews soaked (essential for a righteously creamy
consistency), this decadent dessert takes less
than 15 minutes to put together.
To make the base as creamy as possible, I used a combination of Pacific Foods
Cashew Unsweetened Original Non-Dairy Beverage, which on the richness spectrum, is one of the creamiest non-dairy milks around, and their Organic Pumpkin Puree, which is looser
than most purees you get in a can and already has an amazing saucy
consistency.