Guest guest Posted April 6, 2008 Report Share Posted April 6, 2008 Lemon Cream Source: Baking with Stevia 1/2 cup raw cashews 1/2 cup soy milk 2 tbls. lemon juice finely grated rind of 1/2 lemon 1/4 tsp. stevia (scant) 2 tsp. honey (or maple syrup) 4 tbls. melted non-dairy margarine Grind the cashews and soy milk together in a blender until smooth. Blend in the lemon juice, rind, stevia, and honey (or maple syrup). Place the mixture in a small mixing bowl. Melt the margarine in a small pan. Gradually beat in the melted margarine with a hand mixer. Beat on high for about 3 minutes or until thick and creamy. Note: May be processed entirely in the blender. Add the melted margarine through the center hole of the blender cover. ***I think a good quality oil would work well as a substitute for the non-dairy margarine. Quote Link to comment Share on other sites More sharing options...
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