This creamy coconut cashew butter is absolutely heavenly.
Not exact matches
It's also been updated with all the recent blog recipes, as well as some amazing exclusive app recipes from the best chai latte to
creamy mushroom pasta, veggie shepard's pie, quinoa
cashew porridge, raspberry
coconut slices and more.
Then place the strawberries (with the green top removed), banana,
cashews, maple syrup and
coconut oil in for about 5 minutes to allow a thick,
creamy middle to form.
Not to say the filling isn't surprisingly low in fat — free of
cashews and
coconut and all the usual
creamy cake things.
Creamy Coconut -
Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone - ground corn grits from the Deep South and North African zalook dip.
For instance, (1) a
creamy soup made with lots of vegetables and
coconut milk topped with
cashew cream + (2) a side salad + (3) a protein source (i.e., tofu quiche).
Paleo Chocolate Blackberry Tartlets Made using blackberry powder, these tartlets are suitable for any fancy gathering with a
cashew and date chocolate crust, a chocolate layer with
coconut cream, chocolate chunks, vanilla, and ample syrup, and a
creamy blackberry maple - sweetened topping.
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used
creamy cashew) 2 tablespoons of
coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well
With just a whirl of your food processor (or blender) you can turn
cashews and
coconut cream into a thick and
creamy maple cinnamon «cream cheese» frosting!
Instead of a regular lemon slice biscuit base, this supercharged slice uses a delicious mix of shredded
coconut,
coconut butter and
creamy cashews.
Amy's Kitchen 7 - Day Vegan Meal Plan REBBL Turmeric Lemon Pie Parfaits Well Within Mixed Fresh Greens Pie, Herbed Vegan «Meatballs,» Superfood Kamut Pilaf, Spiced Walnut Cake, Chickpea Polenta Food52 How to Cook with
Coconut Milk,
Creamy Coconut Milk Millet Pudding Marie Claire A Smoothie Fiend Shares Her 3 Favorite Recipes Success Rice Winter Brown Rice & Kale Salad Kris Carr Vegan Cherry Garcia Ice Cream Academy of Culinary Nutrition Anti-Inflammatory Dark Chocolate Cups with
Cashew Cream Filling Vega Hazelnut Cacao Banana Smoothie Boston.com Healthy Dinners for the Broke and Lazy College Student Groupon Vegan Guide to Boston Series: FoMu Ice Cream, Veggie Galaxy Diner Go Gluten Free Magazine Divine Desserts Issue
-LSB-...] since I made my
cashew coconut cream cheese frosting, I've been totally hooked on soaking
cashews and blending them up into all sorts of
creamy -LSB-...]
Ever since I made my
cashew coconut cream cheese frosting, I've been totally hooked on soaking
cashews and blending them up into all sorts of
creamy sweet experiments.
The dinner «box» pictured featured raw parsnip rice,
creamy coconut vegetable curry, marinated broccoli and apple salad, a red cabbage salad with sultanas and raw
cashews.
Work Day Lunches Aubergine & Pickled Lemon Farro Beetroot & Tahini Quinoa Black - eyed Bean, Fennel & Sweet Potato Salad with Blood Orange Dressing Buckwheat with Sundried Tomato & Aubergine Celeriac & Beetroot Stew with Buckwheat Chickpea & Butternut Squash Tagine Courgette, Olive & Mint Quinoa Pilaf
Creamy Mushroom Quinoa Farro with Basil & Roast Vegetables Freekeh & Roasted Cauliflower Pilaf Freekeh Tabbouleh Freekeh with Smoked Butternut Squash & Caramelised Onions Giant Couscous Greek Salad Leek, Sweet Potato & Aubergine Curry Lunch box Lentils Millet with Fennel, Pepper & Chickpeas Pearl Barley Risotto with Shiitake Mushrooms & Butternut Squash Puy Lentil & Aubergine Casserole Puy Lentils with Beetroot & Hazelnuts Quinoa with Black Beans & Vegetable Ceviche Quinoa with Moutabel Red Rice Spring Salad Rocket & Avocado Millet Risotto Super Grain Salad with Smoky Hummus Warming & Zesty Carrot & Butter Bean Curry Wild Rice with Aubergine, Fennel, Mint & Walnuts Weekend Wholesome Aubergine & Puy Lentil Falafel with a Tomato - Tahini Sauce Baked Aubergines with Ginger & Miso Beetroot, Halloumi & Fennel Kebabs Black Bean Burgers Butterbean & Roast Pepper Loaf Celeriac & Puy Lentils with Hazelnut Dressing Courgette Fritters Gardener's Pie Gnocchi with Summer Vegetables & Lemon -
Cashew Sauce Middle Eastern Quinoa Burgers Mushroom & Hazelnut Buckwheat Burgers Pasta with Kale, Mint & Hazelnut Pesto Pumpkin &
Cashew Nut Bakes Pumpkin with
Coconut Dressing & Vegetable Ceviche Sweet Potato & Aubergine with Tahini Dressing and Green Beans Thai Nut Roast Thai - style Sweet Potato & Mushroom Kebabs Tomato, Basil & Red Onion Tart Snacks, Salads, Soups & Side Dishes Beetroot Fritters Borlotti & Beetroot Dip Caramelised Chicory Carrot Salad with Rosewater Dressing Celeriac & Beetroot Stew with Buckwheat Chia Flatbreads Chickpea Chips Chilli & Rosemary Biscuits
Creamy Pepper & Sundried Tomato Sauce Cucumber & Fennel Salad Flageolet Beans with Thyme & Mushroom Involtini Jerusalem Artichokes & Mushrooms with Truffled Gremolata Leek, Chickpea & Fennel Soup Mediterranean Vegetable Soup Moroccan Pearl Barley Salad Potato Salad with Pistachio Mayonnaise Roast Beetroot & Chickpeas with a Ginger Dressing Roasted Cauliflower & (leftover) Cheese Soup Roasted Cauliflower with Samphire & Dill Roasted Pepper &
Creamy Almond Soup Romesco Sauce Rye Flatbreads Smoky Butterbeans Sprouts with Chestnut Butter Tropical Carrot Soup Puddings Apricot Muffins Chocolate Cherry Flapjacks Chocolate Hazelnut Shots Chocolate Truffle Cakes Christmas Pudding Christmassy Granola Flourless Chocolate Orange Cake Hazelnut Maca Cookies Lemon Shortbread Lemon Tart Mango & Passionfruit Flapjacks Mince Pies (Vegan) Pear & Honey Cake Plum & Fig Crumble Plum Frangipane Tart Rhubarb Muffins
They are
creamy and delicately spiced, with a date and almond cocoa crust and a
cashew and
coconut filling sweetened with maple syrup and given heft and color from earthy pumpkin purée.
This divine lemon cake has a baked crust and a
creamy filling made with
cashew nuts,
coconut milk, and a lot of lemon, which makes it a real spring treat.
Here, the smooth and
creamy filling comes from a combination of
coconut cream,
coconut oil, and
cashews that have been soaked in water.
While the base is setting, place the
cashews and melted
coconut oil in a food processor and blend until smooth and
creamy.
The key to getting a smooth and
creamy pistachio ice cream base is to puree the pistachios with the
cashew and
coconut milks.
Stracciatella Ice Cream Cheesecake Squares — a thin, raw gooey brownie base topped with a
creamy concoction of
cashews, lime juice,
coconut milk and maple syrup, a generous stir in of chocolate chips and a melted drizzle of warm chocolate sauce.
-- Earthgiven Kitchen: Tofu Ricotta and Vegetable Lasagne — Earthgiven Kitchen:
Creamy Avocado Chickpea Pasta — Earthgiven Kitchen: Homemade Almond Milk — Oh She Glows: Life Affirming Nacho Dip ---- Oh She Glows: Low Fat Vegan Cheese Sauce — Chef Chloe: Cookie Dough Truffles — Vegan Culinary Crusade: Vegan White Chocolate — Daily Rebecca: Chocolate Chip Cookies — Fried Dandelions: Perfect Brownies — Fork and Beans: Vegan Butter Substitute —
Coconut and Berries: Baked
Cashew Cheese
With added vanilla,
cashew nut butter, unrefined
coconut sugar and lucuma powder, this bar still retains its deliciously
creamy taste.
Our Pure Mylk raw chocolate bar achieves its deliciously
creamy taste by combining the finest organic Peruvian cacao with
cashew nut butter and unrefined
coconut sugar.
Drain the
cashews, then blend with the soy milk,
coconut cream, syrup, lemon juice and vanilla until smooth and
creamy.
After that, in a sauce pan add
coconut milk (I like to use
cashew milk for it's
creamy texture), cacoa powder and mix until well blendend then cool.
It's ends up being incredibly
creamy, a bit lighter than the
cashew - based ones, and with a simple
coconut flavor.
But matcha paired alongside
creamy cashews and delicate
coconut, shazzam that is a flavour combo my friends.
Korma is a South Asian curry made with vegetables or meat, simmered in a
creamy sauce made of yogurt, cream,
cashew nut / almond paste or
coconut milk.
The Lemon Bowl: Dark Chocolate Cupcakes with Peanut Butter
Creamy Cheese Frosting Feed Me Phoebe: Dark Chocolate Beauty Bark with Chia Seeds, Pepitas and Goji Berries The Heritage Cook: Gluten - Free Black & White Brownies with Orange Glaze Virtually Homemade: Chocolate Covered Strawberries with
Coconut Creative Culinary: Raspberry Boccone Dolce (Pavlova with Chocolate and Raspberries) Daisy at Home: Mocha Mousse Marshmallow Cake The Mom 100: Molten Chocolate Peanut Butter Cakes Dishin & Dishes: Espresso Truffles Elephants and the
Coconut Trees: Chocolate - Covered Strawberries The Cultural Dish: Moroccan Pots de Creme Red or Green: Dark Chocolate Truffles - 4 Flavors Napa Farmhouse 1885: Chocolate -
Coconut -
Cashew Bark with Sea Salt The Wimpy Vegetarian: Chocolate and Pretzel Bark with Sea Salt In Jennie's Kitchen: Fudgy, Chewy Brownies -LCB- dairy free -RCB- Taste with the Eyes: Chocolate Mint Parfaits with Chocolate Hearts Food for 7 Stages of Life: Everyday Chocolate Granola FN Dish: Melt Hearts with Handmade Chocolate Sweets — Comfort Food Feast
I blended it with
coconut oil to get the firmer texture once chilled and
cashew butter for a
creamy richness plus a little
coconut syrup and vanilla bean for sweetness and flavour.
It has a date - walnut cocoa crust with a super
creamy and delicious filling made of
cashews,
coconut milk and chocolate.
The rich and
creamy cashew - based filling is studded with vanilla beans, and the crust is a mix of almond flour, pecans, dates, maple syrup and
coconut oil.
In this contemporary rendition of bread pudding,
cashew cream and
coconut milk make the
creamy custard and a healthy dose of chocolate provides the wow factor.
A
creamy non-dairy milk (like
coconut or
cashew) would also be great here.
To make the filling, combine the
cashews, agave syrup and
coconut oil in a blender and blend until smooth, adding water as needed to create a
creamy texture.
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.
To make this dish lighter without skipping on
creamy flavour, I used just one quarter of a cup of soaked
cashews blended in water to create an amazing
creamy sauce with half the fat of a
coconut cream based version.
Vegan,
creamy coconut curry with zucchini and chickpeas and topped with crunchy, roasted
cashews.
Simply sprinkle nutritional yeast flakes on your salads or combine
cashews, cauliflower, nutritional yeast,
coconut oil, mustard, garlic powder and salt and pepper in your blender for a smooth
creamy cheese sauce.
So I opted for a
creamy cashew and
coconut icing instead.
Pin It Ingredients: Crust 1/2 cup unsweetened
coconut flakes 2 1/2 cups almond meal / flour 1/2 cup
coconut flour 1/2 teaspoon salt 4 tablespoons
coconut oil 4 tablespoons maple syrup Caramel Layer 1 cup
creamy nut butter (I used
cashew but you... Continue Reading →
FILLING: Combine the
cashews, agave syrup, and
coconut oil in the high - speed blender (I used my food processor again) and blend until smooth, adding water as needed to create a
creamy texture.
I've done a few
creamy, tomatoey Indian curries at this point using
cashews or
coconut milk for the
creamy part.
DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with
cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with
coconut cashew coffee vanilla creme cake chocolate banana
coconut cream pie chocolate banana pie with whipped
coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream
coconut almond fudge
coconut truffles cookie dough ice cream cranberry bliss bars
creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with
cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and
coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter
coconut cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
The Lemon Bowl: Dark Chocolate Cupcakes with Peanut Butter
Creamy Cheese Frosting Feed Me Phoebe: Dark Chocolate Beauty Bark with Chia Seeds, Pepitas and Goji Berries The Heritage Cook: Gluten - Free Black & White Brownies with Orange Glaze Virtually Homemade: Chocolate Covered Strawberries with
Coconut Creative Culinary: Raspberry Boccone Dolce (Pavlova with Chocolate and Raspberries) Daisy at Home: Mocha Mousse Marshmallow Cake The Mom 100: Molten Chocolate Peanut Butter Cakes Dishin & Dishes: Espresso Truffles Elephants and the
Coconut Trees: Chocolate - Covered Strawberries The Cultural Dish: Moroccan Pots de Creme Red or Green: Dark Chocolate Truffles - 4 Flavors Napa Farmhouse 1885: Chocolate -
Coconut -
Cashew Bark with Sea Salt The Wimpy Vegetarian: Chocolate and Pretzel Bark with Sea Salt In Jennie's Kitchen: Fudgy, Chewy Brownies -LCB- dairy free -RCB- Haute Apple Pie: Mississippi Mud Pie Taste with the Eyes: Chocolate Mint Parfaits with Chocolate Hearts Food for 7 Stages of Life: Everyday Chocolate Granola FN Dish: Melt Hearts with Handmade Chocolate Sweets — Comfort Food Feast
I made my
cashew milk extra
creamy, which made the
coconut hot chocolate just plain wonderful.
The bottom layer is pure crunchy chocolate goodness, followed by a
creamy coffee layer and topped with a delicious vanilla cream based on
cashew nuts and
coconut cream.
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.
Try this recipe with some healthy dips such as our lemon
creamy superfood guacamole, our cleansing
cashew artichoke dip,
coconut keto ranch dressing or avocado pesto.