Guest guest Posted November 19, 2000 Report Share Posted November 19, 2000 Cashew Whipped Creamfrom Deanne - veggie - Alaska, USA The American Vegetarian Cookbookfrom the Fit for Life Kitchenby 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 CookbookServing 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. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.