![]() i’ve always found that it’s the little things like making a cream/sauce like this that start your days off a little brighter. i also find that i tend to purchase more berries and stone fruit both to top said oats and waffles, but also for dipping into this cream! i have a recipe on this site (which has always been a popular recipe here) for my favorite steel cut oats with sauteed peaches, and the addition of the maple-vanilla cashew cream takes that creamy note to the next level! a little bit of prep to make breakfasts more desirable goes a long way (in my opinion). sometimes i’ll prep a big batch of steel cut oats to heat up for breakfast, or i’ll either buy or make a big batch of waffles or pancakes to defrost throughout the week. Cover the food processor and blend until smooth and well mixed. Using a spoon, scrape the beans cleanly out of the pod and add to the food processor. ![]() I use cashew cream as a layer in parfaits or served with a bowl of fresh fruit. Slice the vanilla bean pod down the center, lengthwise. The recipe below produces a thinner sauce-like consistency. When i make this sweet cashew cream, i find that my weekend prep is a bit breakfast-heavy. Add all ingredients except the vanilla bean pod into a food processor. then it’s a quick whiz in your blender with maple syrup, a couple teaspoons vanilla extract, fresh lemon juice, a splash of vinegar (i know, sounds weird, but a little bit goes a long way in giving this cream a little punch), a pinch of salt, and some water to get everything nice and smooth. all we do here is soak the cashews for up to 5 hours (or overnight). i can easily fall into the smoothie-every-morning routine, but i find that when i have this cream sitting in my fridge i’m more likely to prepare a breakfast that takes me out of the routine and starts my day in a fun, refreshing way. I will say, if you are making this and enjoy it, I used walnuts and pecans as the base with the dates (my dates were so old and needed rehydrating) and the “crust” came out good with the substitute.We’re talking sauce this sunday, but one that’s creamy and sweet! weekday mornings have the tendency to be monotonous, and this cashew cream aims to jazz up those sometimes boring breakfasts into something that you look forward to. Adjust flavor to taste, then transfer to a bowl and chill in the freezer for at least an hour, to allow the icing to thicken. This isn’t the indulgent cheesecake I was looking for. Combine the first six ingredients in a high-powered blender, and blend until smooth and creamy, adding water as necessary to facilitate blending. To me, this is the stereotypical “healthy” vegan dessert. Sweetening it and the vanilla made it better and I strongly recommend it if you have a sweeter tooth, but it still isn’t cheesecake. ![]() I added more sweetener and almost a teaspoon of vanilla since cheesecake traditionally has strong vanilla notes (I was so surprised this recipe didn’t call for vanilla!). I wouldn’t consider this a cheesecake because of how tart it came out. A quarter of a cup was a lot and made it more like a tart. Unfortunately, for my taste there was too much lemon. There were so many great reviews, which is one of the reasons I wanted to try it. I made this for my birthday and it let me down! I thought this was simple and versatile enough for my birthday, but taste-wise it didn’t live up to what I wanted. Honestly, I was quite disappointed with the outcome of the recipe. ![]()
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