|
Cashew Whipped
Cream
from Deanne -
Alaska, USA
The American Vegetarian Cookbook
from the Fit for Life Kitchen
by Marilyn Diamond
[buy
US]
[buy
UK]
|
This is VERY yummy, but best saved only for Thanksgiving because
it's so rich.
I sometimes put it in the freezer for a short while before serving.
Recipe By : The American Vegetarian Cookbook
Serving Size: 2
- 1 cup raw cashew pieces
- 1 cup water
- 1 cup sunflower oil, approximately
- 4 tablespoons maple syrup
- 1/2 teaspoon vanilla extract (optional)
- pinch salt
Blend cashews and water to form a thick cream.
Slowly add the oil in a fine stream until cream thickens.
Blend in maple syrup, vanilla, and salt.
Chill and serve.
Cream will thicken substantially when chilled.
NOTES : From author:
Serve this delicacy on cold fresh-fruit pies, chilled pumpkin pie,
carob or chocolate pie, gingerbread, or anything you feel calls
for a little whipped cream.
It's easy to make and enthusiastically received.
|
