Sentences with phrase «cup cashew cream»

1 block of firm tofu 1/4 cup cashew cream 1 Tablespoon olive oil 2 Tablespoons minced onion 1/4 teaspoon turmeric pinch of salt and freshly ground pepper 1 Tablespoon...

Ingredients: 1 cup cashew cream * 1 cup shredded coconut 1/2 cup Guittard Cocoa Rouge unsweetened cocoa powder 1 tablespoon Nielsen Massey pure vanilla bean paste 1 tablespoon arrowroot starch 6 dates 3 tablespoons tahini

Ingredients: 1 cup cashew cream * 1 cup shredded coconut 1/2 cup Guittard Cocoa Rouge unsweetened cocoa powder 1 tablespoon Nielsen Massey pure vanilla bean paste 1 tablespoon arrowroot starch 6 dates 3 tablespoons tahini

2 truffle mushrooms 3/4 pound cremini mushrooms 1 to 2 T evoo 6 cloves garlic, minced 2 to 3 T truffle oil * 1 cup cashew cream Sea salt and freshly ground black pepper 10 ounces strangozzi or spaghetti -LCB- I was out of both, so used a fresh, thicker penne -RCB-

In a medium bowl, marinade chicken with 1/4 cup cashew cream, 1 tablespoon avocado oil, lemon juice, and a pinch of salt.

7 ounces Tofurky Smoky Maple Tempeh Bacon 1/4 cup canola oil 1 medium onion, cut in 1 / 4 - inch strips 1 red bell pepper, cut in 1 / 4 - inch strips 2 garlic cloves, minced 2 ounces sun - dried tomatoes, julienned 1 cup cashew cream or Mimiccream 1 cup vegetable stock 1/4 cup nutritional yeast flakes

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

1 can full - fat coconut milk or cream ~ for fully raw use 1 cup cashew cream instead of coconut ~ 3 tbsp maple syrup 1 - 2 passionfruit, for topping Process all the ingredients for the base in a food processor until combined.

1/4 to 1/2 cup cashew cream (from 1 cup raw cashews blended with 1 cup water, soak cashews for a few hours before blending if you don't have a power blender, save excess cashew cream for another use.)

2 to 2-1/2 cups cashew cream (1 cup soaked cashews with 2 cups water, blended in a VitaMix or high speed blender)

2 cups cashew cream 1 cup water 2 tablespoons vegan butter 1 tablespoon minced onions 3 white peppercorns 1 sprig of parsley 1 teaspoon salt Pinch of nutmeg

Not exact matches

Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you

Kuchen Ice - Cream 2 cups raw cashews — soaked overnight 2 cups meat of fresh young Thai coconut 1 cup freshly squeezed apple juice 3/4 cup agave syrup or another sweetener of choice zest of 2 oranges 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 3/4 cup coconut oil

Vanilla Cream Filling 1 1/2 cups cashews — soaked for 4 hours 1/2 cup meat of fresh young Thai coconut 1/2 cup almond milk — homemade if possible seeds of 1vanilla bean 1/2 cup light agave syrup 1/2 cup coconut oil

INGREDIENTS 2 cups heavy cream 1 1/2 cups unsweetened cashew milk (or almond or coconut), divided 1/2 cup cocoa powder (for sup...

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

Frosting: 250g each ricotta and cream cheese OR cashew / coconut cream for vegan 1 finely zested orange 1/3 cup maple syrup For the Cake: Preheat the oven to 180C (356F) and line a loaf tin with baking paper.

Herb & Garlic Cream «Cheese»: 1 1/2 cups cashews, soaked in water for 4 hours then drained 1 small to medium clove of garlic or 1/4 tsp garlic powder 2 tbsp lemon juice 1/2 tsp salt 1 tbsp water as needed to blend

I bet some dandies marshmallows + crushed nuts would be a delicious rocky road inspired version, or you could even omit the cacao powder and substitute in powdered peanut butter and dip them in a chocolate cashew cream «frosting», for a peanut butter cup version.

In a large bowl cream together ricotta cheese, Parmesan cheese, egg, oregano, and remaining 1/2 cup of cream (or cashew milk).

Remove from baking pan and transfer to a food processor or a blender and puree the vegetables with 1/2 cup of cream (or cashew milk) and 1/2 cup of grated Parmesan cheese until smooth.

For 1 cup of cream you'll need a bit more than 1/2 cup soaked cashews and 1/2 cup water.

Anyway, since I had big success making cashew coconut cream for my raspberry cream cups, I decided to run with a good thing and go for «cream cheese» frosting.

For a large bowl of cashew cream blend together a cup of soaked cashews, a cup of water, juice of a lime, a clove of garlic and some salt and pepper in a blender until completely smooth.

I added 4 cups of chicken broth (either homemade or organic, free range from a box), sea salt, pepper, and about a 1 1/2 to 2 inch piece of fresh ginger (peeled and chopped) to the Vitamix with the cashews and coconut cream.

To start, I soaked a third of a cup of raw cashews in a 5.4 ounce can of Native Forest Coconut Cream in my large Vitamix container.

1 acorn squash 1 - 2 tablespoons olive oil, divided 1 small onion, diced 1 - 2 cloves garlic, minced 1/2 teaspoon or more ginger, peeled and grated 1 carrot, diced 1/8 teaspoon cloves pinch of cardamom, cinnamon, and nutmeg 1 teaspoon apple cider vinegar 2 tablespoons maple syrup 2 cups low sodium vegetable stock salt and pepper 1/4 -1 / 2 cup or more cashew cream

for the garlic cream 1 cup cashews — soaked for 2 - 4 hours 1/2 cup purified water 1 tablespoon plus 1 teaspoon tamari 1 tablespoon mustard 1 garlic clove 1 tablespoon lemon juice

Basil Ice Cream 1 cup raw cashews 2 cups purified water 8 - 10 pitted dates or 8 tablespoons agave syrup 1 1/2 cups loosely packed basil leaves juice and zest of 1 lemon

Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice — chopped

1 cup cashews 1 14 - ounce cans coconut cream OR full fat coconut milk 2/3 cup unsweetened cocoa or cacao powder powder 1/4 cup coconut sugar or 8 Medjool Dates 1 bean or 1 tsp pure vanilla extract Pinch of salt 1 vegan chocolate bar (salted Caramel yes please)

vanilla cashew cream 2 cups raw cashews, soaked overnight 2 teaspoons vanilla extract 1/4 cup pure maple syrup 1/4 cup plain plant milk (I use cashew)

2 tbsp cashew cream (1/2 cup soaked cashews, drained with 1 cup water, blended in a high speed blender until smooth)

While your tomatoes are cooking, drain and rinse your soaked cashews and prepare your cashew cream by blending the cashews with 1 cup of water.

Feel free to use 1/2 a cup of cashews and 1/2 a cup of water for the cream for a slightly less rich and creamy sauce.

Almond Cashew Cream (1 batch) 24 - 30 Sponge Fingers / Saviordi Biscuits 1/4 cup freeze dried strawberries, chopped (optional) Rosewater (to taste)

Herb & Garlic Cream «Cheese»: 1 1/2 cups cashews, soaked in water for 4 hours then drained 1 small to medium clove of garlic or 1/4 tsp garlic powder 2...

Peanut Butter Cup Ice Cream Superfood Sandwiches (Yields 4 large or 6 regular) Ingredients: 4 Bananas, sliced & frozen 1 cup Raw Almonds 1 cup Raw Cashews 1/4 cup Peanut Butter 1/4 cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tspCup Ice Cream Superfood Sandwiches (Yields 4 large or 6 regular) Ingredients: 4 Bananas, sliced & frozen 1 cup Raw Almonds 1 cup Raw Cashews 1/4 cup Peanut Butter 1/4 cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tspcup Raw Almonds 1 cup Raw Cashews 1/4 cup Peanut Butter 1/4 cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tspcup Raw Cashews 1/4 cup Peanut Butter 1/4 cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tspcup Peanut Butter 1/4 cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tspcup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tspcup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tsp...

Meanwhile process cashews in a blender with enough water so you get a thick cream (I used about 2/3 cup).

6 ounces of cream cheese OR for a dairy - free version use 1 cup of raw cashews, 1/2 cup of water, salt to taste and 1 tbsp of apple cider vinegar

Instead of making cashew cream with 1/4 cup cashews, make it with 1/2 cup cashews.

for the frosting: 8 ounces cream cheese (I used lactose free) 1/4 teaspoon kosher salt 480 grams (4 cups) powdered sugar 1 - 2 tablespoons milk, as needed (I used cashew)

If you don't have any that you like, you can always make your own vegan sour cream by blending 1 and 1/2 cups soaked cashews with 3/4 cup water, 3 tablespoons lemon juice and a pinch of sea salt.

To make cashew cream, soak 1/2 cup of cashews in water overnight.

I recommend starting with 1 cup of the cashew cream sauce so you can judge the consistency before adding it all.

The first thing we did after unpacking was to sit down to a perfect cup of Teeccino with Cashew Cream.

Add the cherries, raisins, grapes, pumpkin seeds, red onion, and 1 cup of cashew cream sauce to the mixing bowl.

Herb Sour Cream Recipe: - 1 1/2 cups sour cream (cashew base)- 1 cup fresh dill (do not use main stem, small stems fine)- 2 tbsp fresh thyme - 2 tbsp fresh basil - 1 tbsp chopped gCream Recipe: - 1 1/2 cups sour cream (cashew base)- 1 cup fresh dill (do not use main stem, small stems fine)- 2 tbsp fresh thyme - 2 tbsp fresh basil - 1 tbsp chopped gcream (cashew base)- 1 cup fresh dill (do not use main stem, small stems fine)- 2 tbsp fresh thyme - 2 tbsp fresh basil - 1 tbsp chopped garlic

For the filling: 8 ounces vegan cream cheese (such as Kite Hill) or cashew cream cheese (see below) 1 (15 - ounce) can organic pumpkin puree 1/2 teaspoon pumpkin pie spice 1/4 teaspoon nutmeg 1/2 cup coconut palm sugar

To make this vegan, swap in your favorite non-dairy milk for the cream - a thick homemade cashew nut milk works great -(1 cup soaked nuts blended w / two nuts, strained).