I soak 1
cup cashews for 10 minutes in hot water drain them, put them in the blender.
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
Filling 1/3
cup virgin coconut oil 1/3
cup agave syrup (nectar) 2
cups raw
cashews, soaked
for at least 2 hours and up to 8 hours Zest and juice of 1 large lemon Zest and juice of 1 orange 2 tsp.
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
Rose and Lavender Parfait 6.5 oz (about1 1/2
cups) meat of young Thai coconut 1 1/4
cup coconut water 1/4
cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water
for at least 10 minutes 1/4
cup cashews — soaked
for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3
cup coconut oil — melted
Add 1
cup of
cashews to a food processor and blend
for 10 minutes until
cashew butter forms.
Crust 1
cup almonds — soaked overnight 1/2
cup cashews — soaked
for 4 hours 1/4
cup coconut flakes 1/2
cup soft dates — pitted, more if needed 1 teaspoon vanilla extract pinch of sea salt
1
cup cashews, soaked in water
for at least 2 hours or overnight 2
cups veg broth 2 tablespoons white miso (see recipe note) 2 teaspoons cornstarch or arrowroot
Looks great, but...
for the
cashew dressing, the directions are «1
cup cashews, soaked
for at least one hour».
@ Sue Perez — if your son is allergic to nuts, then I suggest subbing an additional 1/2
cup butternut squash and a bit of extra nutritional yeast
for the 1/2
cup cashews.
Place 1 1/2
cup walnuts and 1/2
cup cashews on a baking sheet and toast
for 8 - 10 minutes, until lightly browned.
1
cup of dry
cashews (if you like to soak your
cashews, you'll have to dehydrate them before using them
for this recipe.)
Just soak 1/4
cup of raw
cashews for at least 3 - 4 hours or overnight, drain, and add them to your other smoothie ingredients.
INGREDIENTS 2
cups heavy cream 1 1/2
cups unsweetened
cashew milk (or almond or coconut), divided 1/2
cup cocoa powder (
for sup...
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and unifo
For the middle (cheese) layer: ingredients: 1
cup raw
cashews, soaked in water
for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and unifo
for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
1/2
cup of almonds 1/2
cup of walnuts 1/2
cup of
cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao powder (you can add up to 2
for a more intense flavor) 1 tsp of ground cinnamon 1 pinch of salt (I used pink Himalayan) 3
cups of purified water
3
cups soaked
cashews (soaked
for 3 hours in water) don't soak any longer 1 1/2
cups almond milk I
cup fresh lime juice 2 teaspoon packed lime zest 3/4
cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4
cup coconut oil or coconut butter
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:
3
cups cashews, soaked
for 1 hour 3/4
cups coconut oil, melted fresh squeezed lemon juice of 1 lemon 1/2
cup agave nectar (or raw honey if not strict vegan) 1 tablespoon pure vanilla extract 1/4
cup filtered water
3
cups raw, unsalted
cashews 2
cups filtered water 1 probiotic capsule or 1/4 teaspoon probiotic powder Pomegranate arils (seeds) or pitted frozen or fresh cherries
for garnish (optional)
For the salad: 2 pounds chicken, cooked and diced into bite - sized pieces 2
cups red seedless grapes 1/2
cup cashews, chopped 1
cup red onion, chopped 1
cup radishes, chopped 2 tablespoons curry powder salt & pepper, to taste cayenne pepper, to taste 1
cup mayonnaise 1 tablespoon hot mustard 1/2
cup cilantro, chopped 2 tablespoons of water
For the Frosting: 1
cup raw
cashew pieces 1 large Medjool date * 6 Tbs.
2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1
cup grated orange - fleshed sweet potato 1
cup cashews, soaked
for an hour 1
cup water, if needed 2 tablespoons fresh lemon juice, or to taste
1
cup of soaked
cashews (take one
cup of raw
cashews and cover with water and refrigerate overnight), drained and rinsed 2 tablespoons of Sriracha sauce 2 tablespoons of Chipotle Hot Sauce 1
cup of water 1/4
cup of nutritional yeast 1/2 of a lime squeezed
for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon of salt
The quick way is to boil the
cup of
cashews in two
cups of water, then as soon as the water reaches a rolling boil, turn off the heat, cover and let rest
for a good hour.
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3
cups of raw
cashews (organic if possible; unsalted) • 3/4 teaspoon of baking soda • 1/2 teaspoon of sea salt • 3 eggs, separated • 1/2 tablespoon of apple cider vinegar (or lemon juice) • 1
cup of greek yogurt (or non dairy yogurt
for vegan) • 1/2
cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar
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 pap
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 pap
For the Cake: Preheat the oven to 180C (356F) and line a loaf tin with baking paper.
For The Briny Caesar Dressing: 1/2 cup cashews, soaked for at least 2 hours and drained 1 head roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4 cup capers, with some brine 3/4 cup water Several dashes fresh black pepper 1/2 teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or olive oil 1/4 cup fresh lemon ju
For The Briny Caesar Dressing: 1/2
cup cashews, soaked
for at least 2 hours and drained 1 head roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4 cup capers, with some brine 3/4 cup water Several dashes fresh black pepper 1/2 teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or olive oil 1/4 cup fresh lemon ju
for at least 2 hours and drained 1 head roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4
cup capers, with some brine 3/4
cup water Several dashes fresh black pepper 1/2 teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or olive oil 1/4
cup fresh lemon juice
And last is just a half
cup of whatever type of milk you used — I had an almond and
cashew blend
for these.
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
1 and 1/4
cup of almond milk (I used toasted coconut unsweetened milk)--
cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus more
for garnishing
Filling 1/2 pkg silk tofu (7oz) 1 tsp vanilla 1 1/2
cups raw
cashews 1
cup dates 1/2
cup unsweetened almond milk (or plant milk of your choice) 1 banana 2 bananas cut into 1/4 inch slices
for inside of pie
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.
1 egg whisked with 1 teaspoon of water 1/4
cup raw pepitas - pumpkin seeds,
for around the eyes and nose 1 Tablespoon Raw almonds,
for the gentleman nose 2 Tablespoons Pine nuts,
for the teeth 1 Tablespoon
Cashews,
for mustaches 2 Tablespoon Golden Raisins,
for eyeballs 1 Tablespoon Cranberries,
for eyeballs, lips, and chicks 1 Tablespoon Dark chocolate chips,
for eyeballs 1 Tablespoon White chocolate chips,
for eyeballs
for casserole: 1 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3
cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4
cup cooked white (navy) beans 3/4
cup raw
cashews 1
cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1
cup fresh or frozen green peas
Full of flavor (s) and fun Orange — Pear Cheesecake with Biscoff Drizzle — Vegan, Gluten Free, Refined Sugar Free & Raw Options
For the Crust: Soak 2
cups of
Cashews overnight, drain and rinse.
The lazy me took a good amount of tomato passata as a base
for the stew and added a
cup of
cashew butter to make it more rich and tasty.
For 1
cup of cream you'll need a bit more than 1/2
cup soaked
cashews and 1/2
cup water.
In the meantime, combine the soaked
cashews and the 3/4
cup water in a food processor and blend
for about 8 minutes, or until very creamy, scraping down the sides as needed.
Blend until creamy: 1/2
cup raw, unsalted
cashews (soaked
for at least 1 hour) with 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.
Used 1 1/3
cups of ground
cashews from Trader Joe's
for each batch.
1/2
cup of raw
cashews soaked
for at least 8 hours or overnight 1/2
cup of tinned coconut milk — make sure your refrigerate the can overnight in the fridge and use only the thick part which should be on top 3 tablespoons of maple syrup a dash of vanilla extract
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.
1/2
cup of raw
cashews soaked in water
for at least 3 hours 1/4
cup of soy or unsweetened almond milk 1 tablespoon of lemon juice 2 tablespoon of nutritional yeast + extra
for sprinkling 1/2 teaspoon of garlic powder 1 teaspoon of apple cider vinegar a pinch of sea salt and pepper
Ingredients Cookie Dough: 2/3
cups almonds, 1/3
cup Brazil nuts (
For tree nut allergies use sunflower or pumpkin seeds) 1
cup pitted prunes 1 teaspoon Organic Vanilla Extract Lemon Cheesecake Filling: 1 1/2
cups cashews (
For tree nut...
2
cups of
cashews (soaked
for at least 8 hours — the longer the better, you will attain a creamier texture)
For the Middle: 3 cups raw cashews, soaked overnight in cold water 3/4 cup (185 ml) coconut oil 1/2 cup raw honey or maple syrup, for pure vegan Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut but
For the Middle: 3
cups raw
cashews, soaked overnight in cold water 3/4
cup (185 ml) coconut oil 1/2
cup raw honey or maple syrup,
for pure vegan Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut but
for pure vegan Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut butter
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.)
1 pkg frozen chopped spinach, defrosted and squeezed well 1 can artichoke hearts, drained and rinsed then chopped 1 onion, finely chopped and sauteed until cooked very well 1 can white beans, drained and rinsed 2 tbsp nutritional yeast juice of 2 lemons 1/2
cup water 1 tsp garlic powder freshly ground black pepper to taste optional — a few dashes of a herb blend such as Mrs. Dash optional —
for a creamier party version add some
cashew butter