The filling of this vegan raspberry cashew cake can be velvety smooth and creamy and for that kind of cream the most important thing is to have a very
powerful food processor so that the ingredients can blend together.
Not exact matches
I'm particularly pleased as I don't have the most
powerful food processor (it's only a Kenwood)
so the poor thing did get a bit hot but I left it to «do its thing» for about 10 minutes and helped it along at one point by adding a small amount of water but it managed it.
Blend it all together in a
food processor, pour it in a whole wheat pie crust, bake at 350º for a half hour or
so, and you have healthy pumpkin pie — it's just fruit, vegetables, tofu, and, gram - for - gram, the most
powerful antioxidant
foods in the world.
The Von Shef 1000W
Food Processor that I use is very
powerful,
so it only takes about 5 minutes to make almond butter.
Yes having a
powerful food processor helps a lot: — RRB - I am glad you are
so persistent with the recipe and that you like it
so much.
In the most
powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes
so be patient).
The chocolate mouse is quite thick
so if you don't have a
powerful blender, use a
food processor instead.
Blend it all together in a
food processor, pour it in a whole wheat pie crust, bake at 350º for a half hour or
so, and you have healthy pumpkin pie — it's just fruit, vegetables, tofu, and, gram - for - gram, the most
powerful antioxidant
foods in the world.
I used a heavy 1/4 c of raw cashew butter instead of soaking the cashews, i homemade the garlic hummus, i added corn per another commenter's suggestion (it offset the saltiness very well), and i used my 8 c
food processor because its more
powerful than my blender (a little messy
so i weighed it down with a cast iron).