Sentences with phrase «n't blend the cashews»

Not exact matches

If you don't have time don't worry though, if you have a strong blender it should still be able to blend the cashews into a smooth, creamy deliciousness!

I know that the cashews will be smoother when blended but overall this shouldn't be an issue right?

I don't have the best of food processors, and I'm a bit worried it won't be able to blend the cashews smooth enough.

You could try blending some cashews instead of cacao butter but I haven't tried it myself so can't guarantee it will work as well x

* For a quicker, but not quite so delicious, alternative to the hazelnut cream, simply blend 1/2 C soaked cashews with 1 C water.

I can't believe that raw blended cashews yields such a smooth, creamy dessert.

Ok, so to be clear... blend the cashews with 1 cup water (even though it doesn't say to do so in the recipe), correct?

Don't over process or blend, this could cause you to end up with cashew butter.

So I tried to make cashew based nacho cheese dip a few weeks ago... it was a big fail, but my craving has not gone away and I can't stomach the usual Velveeta blend (ick).

If you don't have a high speed blender, I recommend soaking the cashews over night before blending to ensure a creamy texture.

I don't have to soak the cashews ahead of time and I don't have to blend them.

Not so with this version, which is made with blended cashews and a touch of bone broth for richness.

Unfortunately I don't think that would work out for the texture, however it's pretty easy to blend the cashews after soaking them well

I soaked the cashews beforehand which made them easier to blend — also didn't add the full 4 cups of water I only added 3 cups and they turned out nice and creamy.

A few notes: I didn't have cashew butter so I used 1/3 cup raw cashews, and I blended the mix in a vitamix so it was still silky smooth.

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.)

If your blender isn't a Blendtec or a Vitamix, you may need to soak or boil the cashews first so they are easier to blend.

If not, here's a replacement: Blend 100 g (3.5 oz) of soaked macadamia or cashew nuts with 240 ml (1 cup) of water.

And if you don't have a high - powered blender (since they certainly cost more than $ 25), you can use this with cashew cream / cashew sauces to get out any cashew bits that didn't blend all the way.

We start off by giving our golden, delicious, nutrient rich cashews a quick little toastin» in the oven — toasting your cashews before blending helps to give your nut butter and incredible rich and totally decadent depth of flavour so although I say it's totally optional I beg you, please don't skip this step people, 5 - 10 minutes will make the world of difference to the flavour of your cashew butter, trust me — it's absolutely, 100 % worth the few extra minutes.

Place cashews (drained and rinsed), and all remaining ingredients (not the broccoli) into a high - speed blend and blend until smooth.

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.

Unlike most no - bake custards / cheesecakes, we're not using cashews in the filling, but instead it's a blend of the coconut meat from Thai young coconuts and maple syrup.

While eggplant and crust bake, place cashews in food processor bowl and blend as smooth as possible (doesn't have to be perfectly smooth), stopping to scrape down sides of bowl as needed.

To make the custard, blend the cashews, lemon, honey, gently warmed coconut oil (do not use microwave), vanilla, sea salt (if using).

While the dough rests, place cashews, onion, garlic, milk, and lemon juice into food processor bowl and blend until relatively smooth (it doesn't have to be perfect).

Blend (on fastest speed) the cashews and canned diced tomatoes (and juice / do not drain) until smooth and creamy.

It doesn't taste nutty at all, the cashews blend perfectly with the potatoes to give the sauce a super creamy texture!

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

Because I don't know where to get store - bought cashew meal, I got roasted cashews which I spent quite a fair bit of time blending in my blender, until finally all three cups of cashews were ground down to the size of coarse sand.

SUBSTITUTION OPTIONS: - Almond butter: peanut butter or cashew butter - Coconut palm sugar: brown sugar (not packed), Sucanat, or maple sugar - Almond milk: any other nondairy milk - Agave nectar: maple syrup or coconut nectar - Coconut flour: additional almond flour, reducing the almond milk to 1/4 cup - Almond flour: any other nut flour, all - purpose flour, whole wheat pastry flour, or a gluten - free flour blend - Cacao powder: unsweetened cocoa powder or carob powder

However, you can try substituting half the coconut milk with some blended cashews (I haven't tried this myself though so can't advise exact amounts) Let me know how you get on!

Note that if you don't soak the cashews long enough or blend the frosting exceptionally well, it may stay slightly lumpy.

This version is certainly not low in fat, however all of that fat comes from raw, blended cashews.

Did I miss another comment or instructions on soaking the cashews or not before blending?

The main thing is ensuring the filling ingredients are blended finely enough so you don't have chunks of cashews or strawberries throughout.

Very thoroughly blending helps, using raw cashews helps, and I've also heard of people blanching their dates to remove the skins (although I've not tried this).

Note: If you don't have a high - speed blender, soak your cashews and dates in the 2 cups water in a pint mason jar for 2 to 4 hours before blending.

I haven't gotten on the cashew butter train before this, mostly because I've had mixed results blending up my own nut butters in the past.

Add a couple tablespoons of vegan butter (optional) and a plant based milk (unsweetened cashew milk works great) and using an immersion blender on low (don't turn on your blending tool unless it is in the pot already or you may splash yourself with hot water).

Normally I wouldn't recommend blending less than 1 cup of cashews at a time, unless you've got an itty - bitty blending device.

If not, continue blending until no pieces of cashew remain.

• If you have efficient blending equipment (I sure don't), you shouldn't have to strain the cashews; they are so creamy after being soaked for so long.

Unlike almond milk, you do not need to strain the mixtures once blended - so it is as easy as blending cashews and water essentially.

I always soak my cashews (even though it isn't necessary with a high speed blender), it just makes the blending process go by faster.

I soaked the cashews, so I'm wondering if maybe I didn't blend it long enough?

Or see this blog post for details for making cashew milk, which is even easier as you don't need to strain it after blending!

Cashews only require 2 - 4 hours of soaking time and because they absorb the water so well, they blend very easily into a smooth creamy milk that doesn't require any filtering through a nut milk bag.

I don't care for the texture of soaked cashews, so I don't recommend doing that, unless you're going to dry them before blending.

However, if you don't have time or just want the smoothie asap you could do away with the soaking step provided you have a high speed blender that will blend the cashews nice and fine.