For the Coconut Cashew Cream: 1.
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
For icing I mixed together
cashew butter maple syrup and
coconut oil
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.
Then add the
cashew butter,
coconut oil and cacao blending
for a few seconds before slowly adding in the dates.
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
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.
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
Raw Spicy Lime Bites
For a neat change of pace, these spicy lime bites are made with dates,
coconut oil, almonds,
cashews, lime juice, ginger, and chili peppers!
I also made some other substitutions: 5 T
coconut oil + 2 T lemon juice
for the margarine, 1 T kuzu
for the cornstarch, and I used a combination of almonds,
cashews, and pinenuts in the filling.
We're adding in lots of richness with hemp seeds and
cashews, cinnamon and cayenne
for that spiciness - which goes so well with cacao in my opinion,
coconut sugar
for sweetness and and a couple of other little flavour boosters.
This easy homemade Vegan
Cashew and
Coconut Oil Granola includes oats, coconut oil, coconut flakes, dried apricots, cocoa nibs and protein powder for a healthy, wholesome bre
Coconut Oil Granola includes oats,
coconut oil, coconut flakes, dried apricots, cocoa nibs and protein powder for a healthy, wholesome bre
coconut oil,
coconut flakes, dried apricots, cocoa nibs and protein powder for a healthy, wholesome bre
coconut flakes, dried apricots, cocoa nibs and protein powder
for a healthy, wholesome breakfast.
I plan on making these
for dinner party only don't have hazelnuts, can I substitute any of the following:
cashew butter, almond butter,
coconut butter or cacao bliss chocolate butter?
Meanwhile... Make the crust: — Mix together almond and
cashew meal (or whatever you have) with a mix of honey and
coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready
for it — Pour in the hot blueberry mixture — stir in some fresh blueberries
for fun!
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.
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
For a vegan version you could substitute whipped
coconut cream or even
cashew cream.
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.
I've used the Naturally Pomegranate Vanilla Flavored
Cashew Glazed Mix by Sahale Snacks on top of my Pomegranate
Coconut Smoothie
for a tasty crunch and an extra bit of healthy fats and protein.
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
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.
Despite the warm - up, I was still in the mood
for something that would transport me to another climate, so I made
coconut cashew granola that had a toasty and slightly tropical vibe.
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
Stir in the vanilla, pumpkin pie spice, pumpkin puree, oats, shredded
coconut and chopped
cashews, reserving the whole
cashews for topping.
Or
for a sweet, dessert preparation, just omit the shallots and
cashews, sweeten up the
coconut milk with a bit of palm or brown sugar, and top with mango.
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
If you want to make it vegan, you could easily substitute
coconut cream, or
cashew cream
for the dairy.
I make
coconut whipped cream all the time as frosting
for cupcakes and such, but I love the idea of adding
cashews — totally makes sense
for the texture, and I bet it's so thick and rich!
Made the
cashew coconut cream frosting and I used a little extra honey and whipped it up in our magic bullet it turned out pretty good, then I frosted the cake with it and sprinkled shredded
coconut over the frosting and put the cake in fridge It was a wonderful frosting thanks
for sharing it.
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.
I used almond flour (1 1/3 c) as I didn't have
cashews on hand, made 3 and omitted the
coconut oil
for 1 (oops... forgot it) and pleased to say that although it was just a bit drier it was still terrific.
Make your own chocolate shell with cacao butter, cacao powder, carob powder, rice malt syrup and vanilla, and use
cashews, vanilla, rice malt syrup,
coconut butter and sea salt
for the crème.
I cut
coconut flour with half almond flour Nd substituted almond butter
for cashew butter (That's all I had on hand).
For a curry lover like myself, here are some pantry staples that are always in my kitchen (and I've linked them to my favorites, not sponsored at all, just the brands I buy at the store or online): red and green curry paste,
coconut milk,
cashew milk,
coconut oil, and ghee.
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
There is
cashew butter in the recipe, but, I think you can sub
for more
coconut oil and it will still work — just might be a bit less chewy.
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
Rich
cashews, dried
coconut flakes and superfood seeds combine with
cashew butter and hints of vanilla and sea salt
for irresistible clusters — free of the oats + grains!
I love these bars because they're sweet and delicious enough to eat
for dessert (with chocolate,
cashews, vanilla, and
coconut) but still healthy enough and full of nutrients to make a great pre-workout snack.
And I'm even more thrilled you loved this recipe —
cashew cream is a perfect swap
for the
coconut cream.
The perfect savory & sweet snack
for two: toasts with
cashew cheese accompanied by sweet toasts with almond butter,
coconut cream and berries.
It's loaded with dried mango and pineapple, toasted
coconut, and
cashews — perfect
for any day at the beach.
So while I liked that the
coconut butter version had a whiter center, I opted
for the better texture and flavor (way more important) by using soaked
cashews,
coconut oil and cacao butter as the middle layer.
From granola to cookies, myriad brands swapped traditional wheat and grains
for nuts like almonds,
cashews and
coconut, spices and dried fruits.
3/4 cup raw
cashews 1/4 cup raw pistachios, shelled 12 Medjool dates, pitted 1/4 cup shredded
coconut, unsweetened 2 tsp matcha powder 1 tbsp
coconut oil 1/4 pistachios, chopped (
for rolling)
1/2 cup almond meal 5 TBS almond nut butter 1/2 cup tahini 8 drops liquid stevia 1 cup chopped nuts, almonds,
cashews, brazil nuts, hazelnuts 1/2 cup
coconut flakes 1/4 cup sesame seeds plus extra
for coating
You can eat these Paleo
Cashew Coconut Chocolate Chip Cookies as a dessert, snack, or maybe even
for breakfast (I won't tell I promise).