It's ends up being incredibly creamy, a bit
lighter than the cashew - based ones, and with a simple coconut flavor.
It's ends up being incredibly creamy, a bit
lighter than the cashew - based ones, and with a simple coconut flavor.
So much
lighter than cashew and coconut.
Not exact matches
I kept the ingredients
light by using coriander seeds rather
than powder and used
cashews to give you a slightly creamy texture.
It is also lower calorie and
lighter in fat
than cashew - only sauces.
It's also much lower in fat
than other vegan cheeses like
cashew cheese, making it a good choice for a
lighter Meatless Monday meal.
I liked the
lighter (
than cashew) taste.
I used agar agar powder to set the matcha chai layer as it makes it a bit more
light than other raw vegan cheesecakes that are very
cashew and coconut heavy.
The
cashew is
lighter tasting
than almond milk, and I love how my skin feels when I drink hemp milk (super soft), but it is more fattening.
Although either almond or
cashew butter is fine, for these I generally prefer using
cashew butter if possible as I think there's better pumpkin flavour and also the muffins are
lighter in colour, more orangey, when made with
cashew butter
than almond.
We've never met a
cashew - based dressing or sauce that we didn't like, so I combined the fluffiness of silken tofu with the flavor (and a little fat) of blended
cashews to come up with a mayo that somehow manages to be
lighter than regular Nayonaise and much, much better
than FatFree Nayonaise.
For one, the dressing is a bit
lighter than the vegan ones you see because instead of loading it up with
cashews — which granted are amazing, but a little heavy sometimes — we're actually just using a bit of tahini and hemp seeds.
This raw cheesecake is much
lighter and fresher - tasting
than a dairy cheesecake and the
cashew topping is such a good medium for color and decoration.